Lolalita’s Top Fish Recipe
- March 14th, 2014
- in Lifestyle
Lolalita’s Top Fish Recipe
From Sea Level – Ring in spring: A recipe for Seared Tuna with Mango Jalapeño Slaw
Photography by Megan Schlobohm, Chef – SV Lolalita
Although the seasons in the Virgin Islands don’t see the drastic change that happens in other parts of the world—what with a lack of snow, ice and temperatures anywhere near freezing—there is actually a change in environment that comes with the progressing months.
April marks the first hints of what we Virgin Islander residents know as spring: even warmer temperatures, bath-like waters, gentler breezes, and quieter anchorages.
For yachtsmen, the Virgin Islands transforms from a bustling social mecca into a more secluded tropical playground.
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April also welcomes mango season – a highly anticipated time of year for chefs everywhere. Mango trees are dripping with colour – radiant purples, fiery reds, glowing yellows and the enticing promise of delectability.
The versatility of this gorgeous fruit inspires many gastronomic creations for meals and cocktails throughout the day. One of my favourite uses of the brilliantly-coloured mango, has it perfectly paired with a seared tuna steak for a refreshing and light lunch.
Seared Tuna with Mango Jalapeño Slaw
6 fresh tuna steaks 2 cups soy sauce 1 cup honey 2 TBS sesame oil 1 TBS red curry paste 1 egg-sized piece of ginger, peeled and grated 2 TBS black sesame seeds (and some extra for garnish)
3 ripe mangoes 2 fresh jalapeños 1 red onion 1 red bell pepper 1 egg-sized piece of ginger, peeled and grated 2 sprigs green onion 1 handful fresh tarragon (and some extra for garnish) 2 TBS cream of coconut 2 TBS mango nectar 2 TBS sesame oil
1 package vermicelli rice noodles, cooked, cooled 1 lime, sliced into 6 pieces 6 small piles of pickled ginger Prepared wasabi for 6 plates Chilli garlic sauce
In a mixing bowl, combine soy sauce, honey, 1 TBS sesame oil, curry paste, ginger, and sesame seeds. Place tuna steaks in a long, flat pan with high sides. Pour soy marinade over the steaks, let sit in the refrigerator for an hour, turning the steaks over several times.
Slice the mangoes, jalapeños, red onion, and red bell pepper into thin, julienned strips, place in a large mixing bowl. Add in diced up green onions, cilantro, cream of coconut, mango nectar, and sesame oil. Toss to evenly coat. Let sit in the refrigerator for an hour, stirring occasionally.
Place in each corner of your plate: a lime slice, pickled ginger, wasabi, and a dollop of chilli garlic sauce. Fill a plating ring 1/3 full of vermicelli rice noodles; fill the rest with mango slaw. Remove the ring and garnish with tarragon.
Heat sesame oil in a non-stick pan and sear the tuna steaks very rare; slice in half on a bias. Place the two halves leaning next to the mango slaw. Garnish with black sesame seeds and enjoy!