Seared Ahi is one of those incredibly simple dishes I don’t see very often anymore. Ahi, being the Hawaiian name for Yellowfin Tuna, is a thick rich fish perfect for searing just like you would a beef steak. In fact, if you were so inclined, you could just as easily grill an Ahi Steak on the barbecue.
For this dish, I’ve paired a simple Seared Ahi with an Orange Honey glaze to give the fish a bit of acidity and sweetness. The glaze only takes about 10 minutes to make so this dish can be whipped up very quickly, perfect for impressing someone for a date night.
This is usually one of my go to dishes whenever I can find good Ahi in the market. A lot of people think you shouldn’t buy frozen, but the truth is these fish are frozen as soon as they are caught so if you are buying unfrozen in the grocery store, you’re basically just buying defrosted fish, which you’ll do at home anyways.
Ingredients:
2 Ahi Steaks; 1.5-2 inches in thickness
1 Orange
3 tbsp Honey
2 tbsp Lemon Juice
1 tbsp Olive Oil
1 Shallot; chopped
1 tsp Salt
1 tbsp Cracked Black Pepper
Cilantro; garnish
Orange Honey Glaze Instructions:
1. In a small sauce pan, heat up half of the Olive Oil and then add the chopped Shallot. After a few minutes add the juice of 1 whole Orange, freshly squeezed, and the honey.
2. Whisking constantly, turn the heat up high and allow the sauce to reduce quite a bit. Add the Lemon Juice and continue to whisk. If it starts to over bubble, lower the heat and whisk faster to help release some energy.
3. When the sauce is reduced to a low viscosity shiny glaze, turn off the heat and set aside. As it cools it will thicken slightly.
Ahi Steak Instructions:
1. Pat dry your Ahi steaks with a paper towel. Sprinkle some salt and freshly cracked black pepper on each side. You don’t want to fully coat it, as we are not making a pepper crust like in my Peppercorn Crusted Seared Ahi Tuna.
2. In a skillet, turn the heat on medium-high and add the remainder of the Olive Oil. Sear the steaks about 2-3 minutes on each side (about a minute more each if you want it fully cooked through, less if you like it more raw in the center).
3. Remove from the pan, and place on the plate. Let rest for a few minutes, and pour over the Orange Honey Glaze. Garnish with a few sprigs of cilantro and serve.
Ahi Steak Notes:
I am a huge fan of Freshly Cracked Black Pepper, and you’ll probably see it in the majority of my non-dessert dishes. Just like with the Peppercorn Crusted Seared Ahi Tuna, I would again recommend getting the Peugeot Alaska Duo Set as it is one of my favorite ‘unnecessary’ kitchen tools. If you already have a Pepper Mill, there’s no need for this one, but being able to freshly crack some pepper over meats and fish, or even in salads with one hand was definitely worth the expenditure in my opinion.
Ahi Steak With Orange Honey Glaze
Ingredients
- 2 Ahi Steaks 1.5-2 inches thick
- 1 Orange
- 3 tbsp Honey
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil 1/2 for the glaze, 1/2 for the fish
- 1 Shallot chopped
- 1 tsp Salt
- 1 tbsp Cracked Black Pepper
- Cilantro garnish
Instructions
Orange Honey Glaze
- In a small sauce pan, heat up half of the Olive Oil and then add the chopped Shallot. After a few minutes add the juice of 1 whole Orange, freshly squeezed, and the honey.
- Whisking constantly, turn the heat up high and allow the sauce to reduce quite a bit. Add the Lemon Juice and continue to whisk. If it starts to over bubble, lower the heat and whisk faster to help release some energy.
- When the sauce is reduced to a low viscosity shiny glaze, turn off the heat and set aside. As it cools it will thicken slightly.
Seared Ahi
- Pat dry your Ahi steaks with a paper towel. Sprinkle some salt and freshly cracked black pepper on each side. You don't want to fully coat it, as we are not making a pepper crust like in my Peppercorn Crusted Seared Ahi Tuna.
- In a skillet, turn the heat on medium-high and add the remainder of the Olive Oil. Sear the steaks about 2-3 minutes on each side (about a minute more each if you want it fully cooked through, less if you like it more raw in the center).
- Remove from the pan, and place on the plate. Let rest for a few minutes, and pour over the Orange Honey Glaze. Garnish with a few sprigs of cilantro and serve.
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