One of my favorite ways to enjoy fish is when it is lightly braised in a spicy sauce. And one of my favorite pieces of fish for this type of recipe is a fresh, thick tuna steak. It holds up well to the searing process and the results are a tender, melt in your mouth fish. For today’s recipe, I enjoy using this sauce I developed a while back. It’s kind of my “light version” of a heavy cream sauce. I added some masa harina to thicken the sauce, but you could very well use all purpose flour. I am looking forward to trying this same recipe, switching out the fish for some boneless chicken.
Yields 4 servings
For Chipotle Sauce:
1 cup 2% milk or light Half n Half
2 to 3 chipotles in adobo (adjust to your heat level)
2 tablespoons adobo from chipotles
1 teaspoon chicken bouillon granules or chicken base
1 1/2 tablespoons masa harina or all purpose flour
1 teaspoon cumin seeds, crushed
1/2 teaspoon pepper
Salt to taste
For the fish:
1 to 1 1/4 pounds tuna steaks or any firm white fish (3-6 pieces)
Salt to taste
1 tablespoon lemon pepper (mine was very coarse and included some dried herbs)
1/2 teaspoon chile de arbol powder or Cayenne pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium sweet onion, sliced thin
2- 3 cloves garlic, minced
Tuna Steaks in Chipotle Sauce. A quick sear on each side and a few minutes poaching time in the sauce. The tuna steaks are super tender and mild in flavor.
Not only tuna or white fish, but you could use boneless chicken breast in this recipe. It would just require 15 to 20 minutes braising time in the chipotle sauce.
1. For the sauce, combine all of the ingredients into the blender. Blend on high until smooth. Taste for salt and set aside.
2. Season the fish, on both sides with salt, lemon pepper and chile de arbol. Set aside. In a large skillet, add the olive oil and unsalted butter and preheat to medium for a few minutes.
3. When oil is hot, sear and brown the fish for 2 to 3 minutes per side. Remove from skillet and transfer onto a plate. I had 3 large steaks and sliced them in half after I seared them. In that same skillet, add the sweet onions and garlic. Saute for 3 minutes. Add the chipotle sauce from the blender and reduce heat. When the sauce begins to simmer and become thick, taste for salt and add the fish back into the skillet and cover with sauce. Cook for just one more minute, cover and remove from heat. Let sit for a few minutes before serving. Yields 4 servings.Serve with your favorite rice or salad.