Not sure how to cook what you’ve bought? Here are some favorite recipes from Island Wild staff and friends.
Seared Ahi Steaks With Spicy Wasabi Mayo
Serves 2.
2 6-8 oz. grill grade Ahi tuna steaks
Wasabi Mayo
1/2 cup mayonnaise
1 tablespoon green onion
1/4 teaspoon or more of wasabi paste or powder
Whisk above ingredients together and chill.
Marinade
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
Cover steaks with marinade. Let stand for 30 minutes.
To grill, brush grill with oil and preheat grill to medium-high. Barbecue steaks on medium-high heat for about 2 minutes per side for medium-rare, or 4 minutes for medium.
For stove-top cooking: oil pan and heat until oil is hot but not smoking. Sear tuna on medium-high heat for about 2 minutes per side for medium-rare, or 3-1/2 to 4 minutes for medium.
Note: you can substitute mustard powder for wasabi.
Serve with rice, thinly sliced cabbage, couscous, or sauteed vegetables.
Macadamia Nut Crusted Mahi Mahi
Serves 4.
4 6-8 oz. mahi mahi fillets
Crust
1 cup macadamia nuts, chopped
2 cups panko (Japanese bread crumbs)
1 clove garlic, minced
1/4 cup fresh basil leaves, chopped
Chili Mayo
1/2 cup mayonnaise
1 teaspoon Thai garlic chili paste
Salt and pepper, to taste
Combine all ingredients for the crust in a shallow pan. Stir together all ingredients for the mayonnaise. Brush mahi mahi fillets with Chili Mayo on just one side of each fillet. Press each fillet, mayonnaise-side down, into the crust mixture and return fillets to a plate, breaded side up.
Heat a large sauté pan to medium-high heat with enough canola oil to cover the bottom of the pan. Place fillets, breaded side down, in the pan and sauté until crust is golden brown, about four minutes. Gently turn fillets over and cook until the mahi mahi is cooked through, about three to four minutes.
Serve with rice and steamed vegetables.
Greek-Inspired Mako Shark with Greek Potato Salad
Recipe appears courtesy of Chef Phil Hawkins.
Serves 4.
4 8-ounce mako shark fillets
Marinade
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoons capers minced
2 cloves garlic, minced
1 tablespoon basil, chopped
1 teaspoon thyme
1 teaspoon oregano
1 tablespoon tomato paste
Salt and pepper, to taste
Red pepper flakes, to taste
Greek Potato Salad
2 pounds red or new potatoes, peeled, diced large
1 medium red onion, peeled and thinly sliced
3 ounces feta cheese crumbled
4 tablespoons extra-virgin olive oil
1½ teaspoons oregano
Zest and juice of 2 lemons
Salt and pepper taste
For marinade, combine all ingredients for marinade and mix until combined well. Place mako shark fillets into a zip-top bag and add marinade; let rest in the refrigerator for an hour. Once the shark has marinated for an hour, grill over medium-high heat until done, about 5 minutes per side depending on how hot your grill is, (it will have a stiff texture and opaque color, much like swordfish).
For potato salad, peel and dice potatoes, and cook until just fork-tender. Pour over colander, allow to drain, and return potatoes to cooking pan. Cover with a clean towel and allow to steam dry for a few minutes. While potatoes are drying, combine other ingredients in a large bowl. Add potatoes, cover and place in the refrigerator. Serve with the fillets.
Note: Potato salad can be made up to two days but no more than four days in advance, and the longer it sits the better it gets.
