Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

This easy-seared fish recipe is full of flavor! Fresh salmon, tuna, and yellowtail are quickly grilled and served with three delicious dipping sauces. The garlic-lime aioli is creamy and zesty, the ponzu sauce is tangy and slightly spicy, and the orange-ginger sauce adds a sweet and fresh kick. Perfect for a light and tasty meal!

Ingredients Needed:

• 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
• Spicy Ponzu,
• Orange-Ginger Sauce

Garlic-Lime Aioli:

• 1 cup mayonnaise
• 2 cloves garlic, smashed to a paste with salt
• Zest and juice of 1 lime
• Salt and freshly ground black pepper

Spicy Ponzu:

• 1/2 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 teaspoon chile-garlic sauce
• Pinch sugar
• Freshly ground black pepper

Orange-Ginger Sauce:

• 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 parts), thinly sliced
• 1 teaspoon toasted white sesame seeds

How To Make Seared Tuna, Yellowtail, and Salmon with Three Dipping Sauces?

1. Grill the Fish: Preheat a charcoal or ceramic grill to high heat. Thread each strip of fish onto a skewer, brush with oil, and season with salt and pepper. Grill for 30 seconds per side until lightly charred but still rare in the middle. Place on a serving platter.
2. Make the Garlic-Lime Aioli: In a bowl, mix the mayonnaise, mashed garlic, lime zest, and lime juice. Season with salt and black pepper. Let sit for 10 minutes before serving.
3. Make the Spicy Ponzu Sauce: In a bowl, whisk together soy sauce, lemon juice, chile-garlic sauce, and sugar. Season with black pepper and let sit for at least 30 minutes before serving.
4. Make the Orange-Ginger Sauce: Heat oil in a saucepan over medium heat. Add ginger and chili flakes, cooking for 2 minutes until soft. Increase heat to high, then add orange juice, brown sugar, soy sauce, and lime juice. Stir occasionally and cook for 8-10 minutes until slightly reduced. Remove from heat, stir in rice vinegar, orange zest, and lime zest. Let cool, then add scallions and sesame seeds.
5. Serve: Serve the grilled fish with all three dipping sauces on the side. Enjoy!

Recipe Tips:

• Use Sushi-Grade Fish: Since the fish is only lightly seared, it’s important to buy high-quality, sushi-grade salmon, tuna, and yellowtail. This ensures it’s safe to eat raw in the center and has the best texture and flavor.
• Keep the Grill Super Hot: The grill needs to be very hot before adding the fish. A high temperature gives the fish a quick sear on the outside while keeping the inside tender and rare. If the grill is not hot enough, the fish may stick or overcook.
• Oil the Grill and the Fish: To prevent sticking, lightly brush both the grill grates and the fish with oil before grilling. Canola oil works best because it has a high smoke point.
• Don’t Overcook the Fish: The fish should only cook for 30 seconds per side—just enough to get a light char while keeping the middle raw. Overcooking will make it dry and tough.
• Let the Sauces Rest for Best Flavor: The dipping sauces, especially the Garlic-Lime Aioli and Spicy Ponzu, taste better if they sit for at least 10-30 minutes before serving. This allows the flavors to blend and develop fully.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover seared fish cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days. Keep the dipping sauces separate in sealed containers for the best freshness.
• Freeze: Freeze the seared fish in a sealed container for up to 1 month.
• Reheat: Heat a non-stick pan over medium-low heat. Add a little oil and warm the fish for 30 seconds per side until just heated through. Do not overcook, or it will become tough.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 820mg
• Potassium: 480mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 35g

Try More Bobby Flay Recipes:

• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs
• Salmon with Brown Sugar and Mustard Glaze