Maui Onion Crusted Seared Ahi

READY IN: 1hr 30mins


  • 16
    ounces ahi fillets, premium grade
  • 12
    ounces maui onions, sliced thin, then dehydrated and crushed
  • 16
    ounces maui onions, caramelized
  • 3
    tablespoons olive oil
  • 1
    tablespoon salt and pepper
  • Vanilla Bean Rice
  • 1
    tablespoon shallot, finely chopped
  • 1
    tablespoon unsalted butter
  • 1
    cup jasmine rice
  • 3
    cups clam broth (or use 2 1/2 cups of the broth and 4 ounces white wine) or 3 cups fish stock (or use 2 1/2 cups of the broth and 4 ounces white wine)
  • 1
    vanilla bean, split
  • Apple Cider-Soy Butter Vinaigrette
  • 2
    cups apple cider, filtered
  • 8
    ounces soy margarine, chilled and cubed
  • 2
    ounces unsalted butter, chilled and cubed
  • 1
    ounce chives, finely chopped
  • black sesame seed (optional)


  • Apple Cider-Soy Butter Vinaigrette:
  • Mix the vinegar and cider in a sauce pan over medium heat.
  • Reduce to 1/2 cup.
  • Just before serving, add cold butter and margarine in small quantities while mixing over medium heat.
  • Place in a blender and pulse for just a second or two.
  • Caramelized Onion:
  • Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside.
  • Vanilla Bean Rice:
  • Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth.
  • Bring to a boil, reduce heat.
  • Cover and simmer until all liquid is absorbed, approximately 20 minutes. Remove from heat and fluff.
  • Seared Ahi:
  • Heat 1 tablespoon olive oil in a large skillet.
  • Roll ahi filet in dehydrated crushed onion.
  • Sear on all sides until browned.
  • Slice against grain of fish for serving.
  • Plating:
  • Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion.
  • Drizzle sauce over and around fish and garnish with chopped chives and sesame seeds.