Heeeeeere Fishy Fishy!!

There's something so satisfying about making a meal that tastes absolutely amazing but is healthy, too.  In this time of new years resolutions, fish always becomes a more plentiful staple in my diet, and my two go-to recipes are Seared Ahi Tuna and Cioppino (the latter of which you'll have to stay tuned for...cuz it's all about the Ahi today!)

Of course, I hafta start with a special note to all my friends out there who are soon-to-be-mommies (and jeez, what's in the water, cuz there's a lot of you!!)  Remember to discuss with your doc about eating rare ahi and other fish (like seabass and swordfish) that can potentially cause complications for your lil bun in the oven...we're going for 10 fingers & 10 toes!!  ::end of PSA::

Start with 2 5-6oz ahi tuna steaks. As always, get to know your local butcher/fishmonger (especially if he's as cute as the one over at my local Bel Air!) to make sure you know when the best days of the week are for selecting fish.  Rinse the fish under cold water & pat dry.  Prep & combine the marinade ingredients in a shallow tupperware with a lid.  I recommend holding 1/2 of the mango for later; try keeping it on the seed so the color doesn't turn or get mushy.

Shake the ingredients well in the tupperware to combine, then add the tuna and marinate for 30min to 3hrs.  If you marinade longer, the fish will begin to break apart and lose some of its characteristic texture. In a medium skillet, heat 1/2 tbsp olive oil over medium low heat.  In a second large skillet, heat 1 tbsp olive oil over high heat.  While oil is heading, remove the ahi from the marinade & pat dry.  Set aside.

Strain the solids out of the marinade & add them to the medium skillet.  Keep the liquid for later...it's going to become a great glaze!  Add the remainder of the cubed mango & cook over medium heat for 5-8min...This makes one heck of a mango salsa :)

 

Now for the tuna...Add the ahi steaks to the second pan over high heat and sear without moving the steaks for 1-2min on each side for rare.  Remove the steaks to a plate and put into a warm oven until ready to serve.  Now it's time for the glaze: Take the liquid and add to the hot pan, turn the temp down to medium high, and gradually reduce the sauce until it thickens.  Using a high pulp orange juice will give you a great consistency when the marinade reduces.  This takes about 4-5min total, and you should stir constantly because the sauce has a high sugar content and can burn easily.  

Now comes the best part: dishing it up!  I like mine paired with Florentine-style asparagus and a little pinch cup of the glaze on the side.  Buon appetito!!