Tonight I seared Ahi tuna. If I had it to do over, I would have seared hotter. I was afraid of burning the seasoning. Nevertheless, it was still darn good.
I dry brined the fish with 1/2 teaspoon kosher salt per pound of fish for several hours. I blotted the surface dry with paper towels, and seasoned with:
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Marietta's Fish Rub Recipe
Ingredients
1 tablespoon dried chives
1 tablespoon dried tarragon
1 tablespoon dried parsley
1 tablespoon dried chervil
1 tablespoon freshly ground dried green peppercorns
1 tablespoon dried lemon peel, ground
1 teaspoon garlic powder
Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon.
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I coated the fish with avocado oil and seared on a hot griddle about 1 1/2 minutes per side. My griddle was at about 450 degrees but, in retrospect, I should have given ‘er all she got.
I have leftovers, and I’m a little nervous about keeping rare fish for more than a day. My plan is to reheat leftovers via soups vide at 131 degrees for about 45 minutes, and serve with this wine sauce:
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1 shallot, minced
1 garlic clove, minced
1 cup dry white wine
juice from 1 lemon
6 1/2 Tablespoons butter, cut into 1 Tablespoon chunks
Salt
Pepper
1 Tablespoon fresh parsley, minced
Melt 1/2 Tablespoon of butter in a skillet on medium high heat. Add the shallot and garlic clove. Season with salt and pepper.
Cook them until the shallots are tender and start to turn golden. Deglaze the skillet with the white wine and then add the lemon juice. Turn the heat up to high and reduce the liquid until it has reduced to half the amount.
Turn off the heat and whisk in the butter, one Tablespoon at a time. The sauce will become thick and velvety.
Add the parsley to the sauce.
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I’ve used this wine sauce on Tuna steaks before, and I think it is a winner.
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