SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces image

Provided by Bobby Flay

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 29

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1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

Steps:

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.