Sunday, June 20, 2010

Ahi Steak with Lemon Caper Mayo


Perfectly cooked ahi steak makes for a delicious and nutritious blank canvas that can be adorned with almost any flavor. Ahi has a mild flavor and meaty texture that should be cooked rare to med-rare (about 2 min. per side) so that the middle is still bright red. At the very most, you could cook it to a med (about 3 min. per side) which should still leave the center pinky red.

Be careful not to over cook this fish or it will become dry like cardboard. If you prefer to cook it all the way through, it would be better to choose another fish.

Flavored mayo’s are a great way to wake up simple cooked fish. The lemon and the capers compliment each other in this quick and easy sauce.

The lemon brings a bright freshness and the capers add a briny tang to the mayo while the two types of pepper allow the heat to hit different parts of your mouth at the same time. I didn’t feel the need to add salt to the recipe because the ahi steaks were seasoned well before cooking. You can sub cayenne for the crushed red pepper to make a spicier sauce.

2 Ahi Steaks, cut about 1 inch thick
Olive oil for frying
Kosher salt
Black pepper
2/3 cup mayonnaise
1 Tbsp. capers, roughly cut
½ tsp. lemon zest
1 tsp. lemon juice
¼ tsp. black pepper
1/8 tsp. crushed red pepper flakes

1. Season the ahi steaks with kosher salt and black pepper. Cook in a sauté pan over med high heat with the olive oil. Let steaks cook for 2 minutes on each side for med rare, 3 minutes for med. Don’t over cook this fish or it will become dry.

2. Mix all ingredients together for the lemon caper mayo and chill for at least an hour to allow flavors to blend.

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