Albacore is a perfect for grilling. The firm texture holds up nicely and is a perfect foil for flavors and ingredients from varied influences and cuisines. Grilled Albacore can be simple or dressed up with sauces.
Albacore is caught in many oceans of the world and a prized game fish. The Hawaiian name for this delicious fish is Tombo.
Left overs can be great for the proverbial tuna sandwhich since it is the same fish as the highest grade canned "Tuna". So much better fresh!
This is one of my favorite grilled Albacore recipes and was inspired from a recipe for Ahi is the book Terrific Pacific Cookbook by Anya Von Brezmen and John Welchman, the recipe is from Chef Jeff Tunks of Azzura Point Restaurant in Coronado California. I saw the recipe and was intrigued and off to the fish market. Being summer at the time on California’s central coast there was some beautiful Albacore filets. The Hawaiian name for this delicious fish is Tombo.
4 sushi grade Albacore, Tombo or Ahi steaks 5 to six ounces each
3 tablespoons soy sauce
1 tablespoon Oyster sauce
1 tablespoon green onion thinly sliced
2 cloves garlic finely chopped
1 tablespoon finely chopped ginger
½ teaspoon sriracha chile sauce
3 tablespoons curry powder
1/3 cup extra virgin olive oil
3 tablespoons lime juice
Mango Salsa for Grilled Albacore
1 large ripe mango
¼ cup red onion diced
¼ cup cilantro chopped fine
1 serrano chile seeded and chopped very fine
1 tablespoon ginger chopped fine
3 tablespoon key lime juice
salt to taste
Place the curry powder in a dry sauté pan and sauté over high heat until it become fragrant, add the oil and remove from heat. After it has cooled a bit add the lime juice.
Combine all the ingredients for the mango salsa and reserve.
Heat your grill for direct grilling over high heat. Remove your fish from the marinade and oil the fish to prevent sticking to the grill. Grill your fish and put nice crossed grill marks. My suggestion is to cook the fish rare, just seared. If you fish is not sushi grade then cook to medium rare. Remove from grill and allow to cool a bit.
Slice your fish in 1/3 to ½ inch slices. Lay it out on the plates, mound a bit of the salsa behind it and drizzle with a little bit of the curry oil. Have the remainder of the curry oil on the side, you will want that nearby.
The play of the fish, salsa and curry oil is great, a really nice exotic dish.
Serve with steamed jasmine or basmati rice.
Wine suggestion, I served this with a bottle of J. Lohr’s Grenache Rose which was an excellent pairing. Otherwise a nice big chardonnay like J. Lohr Arroyo Vista Chardonnay or Rombauer.