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

This Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces Recipe is a quick and impressive recipe, which is made with sushi-grade tuna and fresh salmon. It’s a restaurant-quality dish, ready in about 30 minutes.

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

• 1 pound skinless salmon fillet, sliced into 1-inch-thick strips
• 1 pound skinless tuna loin, sliced into 1-inch-thick strips
• 1 pound yellowtail fillet, sliced into 1-inch-thick strips
• Canola oil
• Salt and freshly ground black pepper
• Garlic-Lime Aioli
• Spicy Ponzu
• Orange-Ginger Sauce

Garlic-Lime Aioli:

• 1 cup mayonnaise
• 2 cloves garlic, smashed to a paste with salt
• Zest and juice of 1 lime
• Salt and freshly ground black pepper

Spicy Ponzu:

• 1/2 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 teaspoon chile-garlic sauce
• Pinch sugar
• Freshly ground black pepper

Orange-Ginger Sauce:

• 1 tablespoon canola oil
• 2 tablespoons peeled and finely grated fresh ginger
• 1/4 teaspoon red chile flakes
• 1 1/2 cups fresh orange juice
• 2 tablespoons light brown sugar
• 2 tablespoons low-sodium soy sauce
• Juice of 1 lime
• 2 tablespoons rice vinegar
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon grated lime zest
• 1 large scallion (white and green parts), thinly sliced
• 1 teaspoon toasted white sesame seeds

How To Make Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces Recipe

1. Make the Garlic-Lime Aioli: In a small bowl, whisk together the mayonnaise, garlic paste, lime zest, and lime juice. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
2. Make the Spicy Ponzu: In another small bowl, whisk together the soy sauce, lemon juice, chile-garlic sauce, and sugar until the sugar is dissolved. Season with black pepper. Set aside.
3. Make the Orange-Ginger Sauce: Heat the canola oil in a small saucepan over medium heat. Add the ginger and red chile flakes and cook for 30 seconds until fragrant. Add the orange juice, brown sugar, soy sauce, lime juice, and rice vinegar. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sauce has reduced and thickened slightly. Remove from the heat and let cool. Stir in the orange zest, lime zest, scallion, and sesame seeds.
4. Prepare the Fish: Pat all the fish strips (salmon, tuna, and yellowtail) very dry with paper towels. A dry surface is essential for a good sear. Lightly season all sides with salt and pepper.
5. Sear the Fish: Heat a thin layer of canola oil in a large cast-iron or non-stick skillet over high heat until it is shimmering and just beginning to smoke. Carefully place the fish strips in the hot pan, working in batches to not overcrowd. Sear for 30-45 seconds per side. The goal is to create a thin, browned crust on the outside while leaving the center rare (like sashimi).
6. Serve Immediately: Transfer the seared fish strips to a platter. Serve immediately with the three dipping sauces in small individual bowls.

Recipe Tips

• What’s the secret to a perfect sear? The pan must be extremely hot. Use a heavy-bottomed pan (like cast-iron) and let the oil get shimmering hot before the fish even touches it. This gives you a crust quickly without cooking the inside.
• How to prevent the fish from sticking? Make sure the fish is completely dry. Pat it with paper towels right before seasoning. Any moisture will create steam and cause the fish to stick and poach instead of sear.
• What kind of fish should I buy? Use the freshest, highest-quality “sushi-grade” or “sashimi-grade” fish you can find. Since the inside will be raw, it’s essential to use fish that is safe to be eaten this way.
• Can I make the sauces ahead of time? Yes, all three sauces can be made up to 2 days in advance and stored in airtight containers in the refrigerator. This makes assembly very quick. Let the Orange-Ginger sauce come to room temperature before serving.
• How long should I sear the fish? Do not overcook! This dish is about the contrast between the warm, seared exterior and the cool, raw interior. 30-45 seconds per side is plenty. Any longer and the fish will become tough and opaque.

What To Serve With Seared Fish

This platter is a fantastic appetizer or light main. Serve it with simple, Japanese-inspired sides.

• Steamed Edamame (with flaky sea salt)
• Seaweed Salad
• Pickled Ginger and Wasabi
• Crispy Wonton Strips
• A side of sushi rice

How To Store Seared Fish and Sauces

Seared Fish: This dish is best eaten immediately. Leftover seared fish does not store well, as the texture changes upon reheating. It is not recommended to store it. Sauces: The sauces can be stored separately in airtight containers in the refrigerator. The Garlic-Lime Aioli will last for 3-4 days. The Spicy Ponzu and Orange-Ginger Sauce will last for up to 1 week.

Seared Fish and Sauces Nutrition Facts

(Per serving, estimated, including fish and an average of sauces)

• Calories: 450 kcal
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 750mg
• Potassium: 900mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Salmon With Brown Sugar And Mustard Glaze Recipe
• Bobby Flay Crispy Rice with Zucchini and Feta Recipe
• Bobby Flay Orzo Salad Recipe