Yellowtail Tartar With Bacon And Tangerine Dressing Recipes

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JAPANESE YELLOWTAIL WITH GINGER ROASTED SHIITAKE MUSHROOMS AND ROOT BEER HOISIN VINAIGRETTE



Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

16 shiitake mushrooms, stems removed
2 tablespoons olive oil
1-ounce fresh ginger, peeled and sliced thinly
Salt
2 tablespoons soy sauce
1/4 cup root beer, flat
1 tablespoon hoisin
2 tablespoons white balsamic vinegar
1 tablespoon mirin, boiled 10 seconds and cooled
1 teaspoon minced shallots
1/2 cup peanut oil
4 (5-ounce) Japanese yellowtail fillets
2 tablespoons peanut oil
Salt and pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.
  • In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.
  • To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.
  • To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

YELLOWTAIL TARTAR WITH BACON AND TANGERINE DRESSING



Yellowtail Tartar with Bacon and Tangerine Dressing image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Bull's blood, for garnish
Chervil, for garnish

Steps:

  • For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.
  • Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
  • Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
  • For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
  • For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
  • Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD



Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad image

Provided by Food Network

Categories     appetizer

Time 1h52m

Yield 6 appetizer servings

Number Of Ingredients 26

2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
2 large baking potatoes, like russets
2 tablespoons clarified butter

Steps:

  • Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
  • In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
  • Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
  • To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
  • Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
  • In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
  • Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

JAPANESE SEARED HAMACHI YELLOWTAIL



Japanese Seared Hamachi Yellowtail image

Tender, juicy and full of healthy omega 3's, this Japanese pan fried yellowtail recipe is so simple to make for an easy meal any day of the week.

Provided by LowCarbingAsian

Categories     Side Dish

Time 8m

Number Of Ingredients 7

1/4 lbs Japanese Yellowtail Fillet (Hamachi )
1/8 tsp Salt
1/2 inch Ginger
2 tbsp Japanese Sake
1/2 tsp Neutral Oil (oil with no taste)
1 tbsp Pozno
1/2 tsp Yuzu (can sub with lemon juice)

Steps:

  • Gather all the ingredients.
  • Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
  • Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
  • In a serving sauce bowl, combine Ponzu and Yuzu.
  • In a frying pan, add neutral oil on high. Once the oil is up to temp, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 - 1.5 minutes. When searing, don't move the fish.
  • Once seared, flip the fish and sear the other side for 30 seconds. Next, add ginger mixture from 3) and cover immediately (it will produce A LOT of smoke and may flame up). Cook for an additional 15-20 seconds. Note - don't overcook fish otherwise it'll be rubbery and dry.
  • Transfer fish to a serving plate and serve with dipping sauce. Note - you can optional add the cooked ginger into the sauce.

Nutrition Facts : Calories 959 kcal, Carbohydrate 3 g, Protein 186 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 333 mg, Sodium 1269 mg, Sugar 1 g, ServingSize 1 serving

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