Seared Peppered Fish Steaks With Crispy Slaw And Soy Vinaigrette Recipes

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CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE



Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/2 cup chopped green onions
1/2 cup roughly chopped fresh cilantro
1/4 cup shredded carrots
1 red bell pepper, julienned
Three 1 1/2-inch-thick tuna steaks
Sunflower oil, for the tuna
1/4 cup rice wine vinegar
1 1/2 tablespoons minced garlic
1 1/2 tablespoons grated ginger
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons soy sauce or coconut aminos
1 1/2 tablespoons sriracha or any Asian chili paste
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 tablespoons roasted cashews, crushed or roughly chopped
1 tablespoon toasted sunflower seeds
1 teaspoon ground Aleppo pepper
1 lime, cut into wedges

Steps:

  • Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
  • Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
  • Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
  • Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.

MARINATED FLANK STEAK WITH ASIAN SLAW



Marinated Flank Steak With Asian Slaw image

Provided by Molly O'Neill

Categories     dinner, main course

Time P1DT12h30m

Yield 4 servings

Number Of Ingredients 17

1/4 cup rice-wine vinegar
1/4 cup soy sauce
1 tablespoon minced ginger root
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes
2 pounds flank steak
3 tablespoons peanut oil
1 shallot, minced
2 small bird chilies, seeded and minced
1 tablespoon lime juice
1 teaspoon sesame oil
3/4 teaspoon kosher salt
3 cups very thinly sliced red cabbage
2 carrots, peeled and cut into fine julienne
2 scallions, thinly sliced
1 cup thinly sliced basil leaves

Steps:

  • To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
  • To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
  • When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 10 grams, Sodium 1043 milligrams, Sugar 9 grams

SEARED FISH STEAKS WITH HORSERADISH BUTTER



Seared Fish Steaks with Horseradish Butter image

Provided by Pam Anderson

Categories     Dairy     Fish     Sauté     Quick & Easy     Horseradish     Vinegar     Spring

Yield Serves 4

Number Of Ingredients 10

For steaks:
1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
2 tablespoons olive or vegetable oil
Salt and ground black pepper
Lemon wedges, or a pan sauce, uncooked relish, or flavored butter
For horseradish butter:
3 tablespoons bottled pure horseradish with liquid squeezed out
3 tablespoons butter, at room temperature
1/2 teaspoon vinegar
Salt and ground black pepper

Steps:

  • Steaks:
  • 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
  • 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
  • 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
  • 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
  • Butter:
  • Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

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