Ahi Palette Dancer Recipe

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Ahi Palette Dancer
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Ingredients
58
Count
Nutrition
497
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Salad:
  2. Citrus Soy Sesame Vinaigrette:
  3. Wontons:
  4. Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper.
  5. Ahi:
  6. Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top.
  7. Salad:
  8. Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport.
  9. Mango Salsa:
  10. Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport.
  11. Teriyaki glaze:
  12. In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap.
  13. Citrus Soy Sesame Vinaigrette:
  14. Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap.
  15. Miso Mango Glaze:
  16. In bowl mix all ingredients together, and strain. Set aside
  17. Wasabi Creme Fraiche:
  18. Whisk all ingredients in a bowl and set aside.
  19. Assembling Won Tons:
  20. Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.
  21. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.27 Kcal (2082 kJ)
Calories from fat 336.61 Kcal
% Daily Value*
Total Fat 37.4g 58%
Cholesterol 26.11mg 9%
Sodium 1100.02mg 46%
Potassium 278.15mg 6%
Total Carbs 26.07g 9%
Sugars 17.68g 71%
Dietary Fiber 3.08g 12%
Protein 16.56g 33%
Vitamin C 14.6mg 24%
Iron 1.9mg 11%
Calcium 92.8mg 9%
Amount Per 100 g
Calories 266.02 Kcal (1114 kJ)
Calories from fat 180.07 Kcal
% Daily Value*
Total Fat 20.01g 58%
Cholesterol 13.97mg 9%
Sodium 588.46mg 46%
Potassium 148.8mg 6%
Total Carbs 13.95g 9%
Sugars 9.46g 71%
Dietary Fiber 1.65g 12%
Protein 8.86g 33%
Vitamin C 7.8mg 24%
Iron 1mg 11%
Calcium 49.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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