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Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces (Bobby Flay) Recipe

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces (Bobby Flay) Recipe

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Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces (Bobby Flay)

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Ingredients:

Serving

1 lb skinless salmon fillet, sliced into 1-inch-thick strips
1 lb skinless tuna loin, sliced into 1-inch-thick strips
1 lb yellowtail fillet, sliced into 1-inch-thick strips
canola oil
salt and freshly ground black pepper
garlic-lime aioli, recipe follows
spicy ponzu , recipe follows
orange-ginger sauce , recipe follows
1 cup mayonnaise
2 cloves garlic , smashed to a paste with salt
zest and juice of 1 lime
salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 tsp chile-garlic sauce
pinch sugar
freshly ground black pepper
1 tbsp canola oil
2 tbsp peeled and finely grated fresh ginger
1/4 tsp red chile flakes
1 1/2 cups fresh orange juice
2 tbsp light brown sugar
2 tbsp low-sodium soy sauce
juice of 1 lime
2 tbsp rice vinegar
1/2 tsp grated orange zest
1/4 tsp grated lime zest
1 large scallion (white and green part), thinly sliced
1 tsp toasted white sesame seeds

Directions:

Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
Garlic-Lime Aioli:
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
Spicy Ponzu:
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
Orange-Ginger Sauce:
Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.94 Kcal (2139 kJ)
Calories from fat	285.98 Kcal
		% Daily Value*
Total Fat	31.78g	49%
Cholesterol	90.4mg	30%
Sodium	1408.7mg	59%
Potassium	621.94mg	13%
Total Carbs	10.28g	3%
Sugars	7.41g	30%
Dietary Fiber	0.47g	2%
Protein	42.3g	85%
Vitamin C	29mg	48%
Iron	0.6mg	3%
Calcium	41.2mg	4%

Amount Per 100 g
Calories	177.12 Kcal (742 kJ)
Calories from fat	99.14 Kcal
		% Daily Value*
Total Fat	11.02g	49%
Cholesterol	31.34mg	30%
Sodium	488.34mg	59%
Potassium	215.6mg	13%
Total Carbs	3.56g	3%
Sugars	2.57g	30%
Dietary Fiber	0.16g	2%
Protein	14.67g	85%
Vitamin C	10.1mg	48%
Iron	0.2mg	3%
Calcium	14.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.8

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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