Maui Onion-Crusted Seared Ahi

Maui Onion-Crusted Seared Ahi

1 lb. premium ahi, filleted into strips

3/4 lb. Maui onions (you may substitute Vidalia onions) sliced thin, dehydrated and crushed into powder

1 lb. Maui onions, thinly sliced

3 Tbs. olive oil

salt and black pepper to taste

1 Tbs. shallots, finely chopped

1 Tbs. unsalted butter

1 cup jasmine rice

3 cups fish or clam broth

1 vanilla bean, split in half lengthwise

2 cups filtered apple cider

2 cups apple cider vinegar

1/2 lb. soy margarine, chilled and cubed

2 oz. unsalted butter, chilled and cubed

1 oz. chives, finely chopped

Maui Onion-Crusted Seared Ahi
Chef David Paul Johnson of Maui’s Lahaina Grill dazzled Scharffenberger Cellars’ Culinary Workshop guests with his Asian influenced “New American” cuisine. He kindly provides us with the following recipe, great when paired with Pacific Echo Brut.
Serves For 4 Servings


Mix the vinegar and cider together in a sauce pan and reduce over medium heat until 1/2 cup is left.Over medium-high heat in a heavy bottom sauce pan, cook the sliced onions in 2 Tbs. olive oil until onions caramelize. Set aside.

Cook the rice over medium heat with vanilla bean, shallots and 1 Tbs. butter, then add clam broth.

Bring to a boil, then reduce heat to a simmer. Cover and let simmer until all liquid is absorbed. Remove from heat and fluff.

Heat 1 Tbs. olive oil in a large skillet. Roll ahi filets in onion powder and sear fish on all sides until just browned. Slice fish against the grain and set aside.

Right before service, add chilled butter and margarine cubes in small quantities to apple cider mixture, while mixing sauce over a medium heat.

Place in a blender and pulse for just a second or two.

Put a small amount of rice in the center of a large plate. Top with fish and a tablespoon of caramelized onion.

Drizzle sauce over and around fish and garnish with chopped chives.

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