National gourmet coffee day was last month. It made me start thinking about my coffee crusted ahi and decided to play around with the idea. Crusted with lemon pepper and coffee grounds, seared and topped with a fresh relish. It came out really good.

Give it a try – I think you’ll like it!

Prepping the Ahi

This will be the very first thing you do. It’s going to have to chill.

Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.

Roll the ahi ^[1] steaks in the mixture and coat on all sides.

Place in a single layer, cover and refrigerate at least 30 min.

Making the relish

Place the onion, tomatoes and capers in a large bowl. Gently stir.

In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.

Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes. Letting it sit for a bit allows the flavors to meld and compliment each other.

Cooking the steaks and serving

Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.

When the oil is hot, gently lay the steaks on the grill.

Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.

Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.

^[2]

click here to order from Amazon

Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil. Truffle oil is pretty expensive at the grocery store. I ordered mine from Amazon

Serve with orzo or rice.

5 from 5 votes

Print ^[3]

Coffee Crusted Ahi with Sweet Onion and Tomato Relish

Crusted with lemon pepper and coffee, then seared to desired doneness. A fresh onion and tomato relish tops it off.

Course: dinner, Main Course, supper

Cuisine: American, seafood

Keyword: ahi, capers, coffee, lemon, lemon pepper, sweet onion, tomato, tuna, white truffle oil

Servings: 4 servings

Author: HelenFern

Ingredients

• 4 1" thick ahi steaks
• 2 Tablespoons used coffee grounds
• 2 teaspoon lemon pepper
• 1/2 teaspoon kosher salt

Relish

• 1/2 cup sweet onion, chopped (Like walla walla or vidalia)
• 1/2 cup tomatoes, chopped
• 1 Tablespoon capers
• 1 Tablespoon fresh lemon juice
• 4 turns fresh cracked pepper - medium grind
• 1/8 teaspoon sea salt
• drizzle white truffle oil

Instructions

Preparing the Steaks

1. This will be the very first thing you do. It's going to have to chill.

   Whisk the lemon pepper, coffee grounds and 1/2 teaspoon sea salt.

2. Roll the steaks in the mixture and coat on all sides.

3. Place in a single layer, cover and refrigerate at least 30 min. 

Making the Relish

1. Place the onion, tomatoes and capers in a large bowl. 

2. In another small bowl, whisk the lemon juice, 1/8 teaspoon salt with 4 turns of fresh cracked pepper.

3. Pour the mixture over the vegetables and gently stir. Set aside and let rest at least 30 minutes. 

Cooking and Serving the Steaks

1. Heat a heavy grill pan on medium high to high heat. Brush on the oil. This is why grapeseed oil is used. It can tolerate high heats before it starts to smoke.

2. When the oil is hot, gently lay the steaks on the grill.

3. Cook for about 2 to 3 minutes on each side. To make it rare, the internal temperature should be 90 to 100; medium rare, 130 degrees.

4. Remove the steaks from the heat to a warm plate. Allow to rest for about 5 minutes.

5. Top each steak with 1/4 of the relish, then drizzle it all with white truffle oil.

Recipe Notes

 

This dish goes great with rice or orzo!

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I love ahi ^[7] steaks. We like them thick and rare. This recipe is beautifully seasoned and topped with a slightly spicy sauce made with butter and capers. It cooks fast and is so easy!!

Making the Ahi Steaks and Sauce –

Season the ahi with lemon pepper, salt and fresh cracked pepper on  both sides.

Set aside.

Make the sauce first. The ahi won’t take long so you’ll want to have everything ready to serve when they are done.

Melt the butter in a medium saucepan. Add the garlic and cook on low until it just starts to become fragrant.

Add the salt, chili crisps, and capers. Turn the heat to warm and continue to cook while you make the steaks.

Heat the olive oil in a heavy skillet.

Lay the steaks in the hot oil and cook on medium-high until they’re browned. Turn and cook the other side, about 1 to 2 minutes each. The internal temperature should be 130 degrees for medium rare and 90 for rare (the way we like it).

Let the steaks rest 10 minutes.

Lightly whisk the sauce – Serve with rice or couscous and top it all with the sauce.

© Copyright 2023 The Lazy Gastronome

5 from 12 votes

Print ^[8]

Seared Ahi Steaks with Garlic Caper Butter

A super easy and fast dish - seared ahi covered in a rich, brown butter sauce

Course: dinner, Main Course, main dish, supper

Cuisine: fish, seafood

Keyword: ahi, browned butter, capers, chili crisps, garlic, steaks, tuna

Servings: 4 servings

Author: HelenFern

Ingredients

Sauce

• 1-1/2 sticks butter (3/4 cup)
• 1 large clove of garlic, crushed and minced
• 1/8 teaspoon kosher salt
• 1 teaspoon chili crisps
• 3 heaping teaspoons capers

Ahi Steaks

• 4 ahi tuna steaks
• 4 teaspoons lemon pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper

Instructions

1. Season the steaks with lemon pepper, salt and fresh cracked pepper on  both sides. Set aside.

2. Make the sauce first. The steaks won't take long so you'll want to have everything ready to serve when they are done.

3. Melt the butter in a medium saucepan. Add the garlic and cook on low until it just starts to become fragrant.

4. Add the salt, chili crisps, and capers. Turn the heat to warm and continue to cook while you make the steaks.

5. Heat the olive oil in a heavy skillet.

6. Lay the steaks in the hot oil and cook on medium-high until they're browned. Turn and cook the other side, about 1 to 2 minutes each. The internal temperature should be 130 degrees for medium rare and 90 for rare (the way we like it).

7. Let the steaks rest 10 minutes.

8. Serve with rice or couscous and top it all with the sauce. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I love cod. It makes the best fish and chips ^[11] – it’s mild but buttery – and it tastes amazing any way you cook it. This dish is lightly poached in an herbed wine bath then topped with a seasoned butter sauce. And it’s easy!

Making the Poached Cod – 

Prepare the wine bath – pour the wine into a deep skillet. Add the herbs, lemon slices and garlic, then bring to a boil.

Reduce heat and simmer for about five minutes.

Season the cod with Old Bay seasoning then

carefully lay the fillets into the wine,  simmering for about 5 to 6 minutes, until the fish is flaky.

Using a slotted spoon, lift the fish out of the pan and set on a heated plate.

Remove and discard the herbs and lemon.

Add half the butter to the pan and bring to a boil, then, again, reduce heat and simmer for three or four minutes.

Mix the cornstarch with 2 Tablespoons cold water.

Add the the cornstarch mixture to the wine and butter. Whisk it all until it’s smooth and continue to simmer the sauce until it begins to thicken.

Stir in the remaining butter and capers and add salt and pepper to taste.

Serve with the sauce spooned over the top of the cod fillets.

© Copyright 2023 The Lazy Gastronome

5 from 8 votes

Print ^[12]

Wine Poached Cod

Gently cooked in an herbed wine bath and served with a buttery caper sauce.

Course: dinner, Main Course, main dish, supper

Cuisine: American, seafood

Keyword: browned butter, capers, chives, cod, fish, lemon, parsley, rosemary, white wine

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 pound wild cod fillets
• 12 oz dry white wine, like a chardonnay
• 3 sprigs fresh parsley
• 3 sprigs fresh rosemary
• 5 to 6 sprigs chives
• 1 clove crushed, minced fresh garlic
• 1/4 cup butter
• 1/4 cup cornstarch
• 2 Tablespoons capers
• Old Bay seasoning
• salt and pepper to taste

Instructions

1. Prepare the wine bath - pour the wine into a deep skillet. Add the herbs, lemon slices and garlic, then bring to a boil.

2. Reduce heat and simmer for about five minutes.

3. Season the cod with Old Bay seasoning then carefully lay the fillets into the wine,  simmering for about 5 to 6 minutes, until the fish is flaky.

4. Using a slotted spoon, lift the fish out of the pan and set on a heated plate.

5. Remove and discard the herbs and lemon.

6. Add half the butter to the pan and bring to a boil, then, again, reduce heat and simmer for three or four minutes.

7. Mix the cornstarch with 2 Tablespoons cold water.

8. Add the the cornstarch mixture to the wine and butter. Whisk it all until it's smooth and continue to simmer the sauce until it begins to thicken.

9. Stir in the remaining butter and capers and add salt and pepper to taste.

10. Serve with the sauce spooned over the top of the cod fillets.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Summer weather is here! We’ve been enjoying time outside and more refreshing meals. This basa fish dish is quick, refreshing and totally delicious with a super simple mango salsa.

Make the salsa first – 

Peel the mango, then cut it away from the seed.

The seed is a long, flat thing in the center of the mango. Find the narrow side of the mango (The knife is laid next to the fruit in the direction the seed goes).

and cut along the length of the fruit.

Then do the other side and the center. You should be able to get most of the mango off the seed. I like to take it over the sink after I’ve cut and eat the rest of the meat off the seed. It’s a tasty treat.

Cut the slices into chunks.

Mince the jalapeño.

Mix with the other ingredients, stirring gently. If you stir too hard you’ll bruise the fruit – it’s best if it’s still holding it’s shape.

Cover and refrigerate for 1 to 2 hours before serving.

Fry the Fish –

Dry the basa fillets on paper towels. Remove any pin bones that might be remaining in the fish. If you can’t find basa fillets, any mild, firm white fish will work – cod, haddock ^[16] or bass.

Place the ingredients for the spice mix in a small bowl,

and mix well. The flour and baking powder will help give it a little texture. It will be lightly crisp.

Using your fingers, dust both sides of all the fillets evenly with the mixture, then set aside.

Pour enough oil in a heavy skillet to have about 1/8 inch deep. Deep enough to go about half-way up the side of the fillet. Heat on high.

Carefully lay each fillet in the hot oil. I like to use tongs and lower it in so it doesn’t splash on me.

Cook for about 3 minutes, or until it has browned, then turn and cook the other side for 3 to 4 minutes.

It is really easy to turn these fragile fillets with a fish spatula.

Remove from pan and lay on paper towels.

Serve hot with rice and the mango salsa on top.

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

Print ^[17]

Basa with Mango Salsa

Summer weather is here! We've been enjoying time outside and more refreshing meals. This dish is quick, refreshing and totally delicious!

Course: Main Course, main dish

Cuisine: American, summer

Keyword: basa, crayfish, jalepeno, mango avocado, salsa verde

Servings: 4 servings

Author: HelenFern

Ingredients

Salsa

• 1 large mango
• 1/2 cup white onion, chopped
• 2 Tablespoons jalapeño, minced
• 1/2 cup cilantro, chopped
• 1 Tablespoon grapeseed or canola oil
• 1 small lime - juiced
• 1/2 small avocado, chopped
• sea salt and lemon pepper to taste

Fish

• 1 pound basa fillets (or any light fish, like flounder)
• 1 Tablespoon flour
• 1/4 teaspoon baking powder
• 1 Tablespoon chili powder
• 1 Tablespoon chipotle powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• cracked pepper (about 6 turns)

Instructions

Salsa

1. Peel the mango, then cut it away from the seed. Cut into chunks.

2. Mix with the other ingredients, stirring gently.

3. Cover and refrigerate for 1 to 2 hours before serving.

The Fish

1. Dry the fillets on paper towels. Remove any pin bones that might be remaining in the fish.

2. Place the ingredients for the spice mix in a small bowl, and mix well. Using your fingers, dust both sides of all the fillets evenly with the mixture, then set aside.  

3. Pour enough oil in a heavy skillet to have about 1/8 inch deep. Heat on high.

4. Carefully lay each fillet in the hot oil. Cook for about 3 minutes, or until it is browned, then turn and cook the other side for 3 to 4 minutes.

5. Remove from pan and lay on paper towels.

6. Serve hot with rice and the mango salsa on top. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

There is a Polish proverb that says, “Fish, to taste right, must swim three times – in water, in butter, and in wine.” That’s exactly what this cod does. It swam in the sea (water), is seared in butter, then lightly poached in white wine and served with rice.

Here’s how you do it:

Pat the cod fillets dry,

then gently rub the spices on both sides.

Melt 1/2 cup of the butter in a heavy skillet over medium heat until it’s just softly brown.

Lay the fish and one sprig of fresh basil in the butter. Sear the fish on both sides.

Add the wine and reduce heat to medium low. Simmer, gently for about 3-5 minutes, or until fish flakes easily.

Remove the fish with a slotted spoon to a plate and keep warm.

Continue simmering the sauce until it’s reduced by about a fourth. You should have about 3/4 of the liquid remaining.

In a small saucepan, melt the remaining butter, then add the flour. Heat, stirring constantly, until the flour is lightly browned.

Stir the flour mixture into the wine and butter ^[21] in the skillet and mix well. Some good wine choices are riesling (what I used), pinot gris, or sauvignon blanc.

Add the half and half and whisk, cooking until the sauce thickens.

Put the cod back into the pan until it’s heated through. Add salt and pepper to taste.

Serve hot with hot rice and topped with chopped fresh basil.

This recipe is so easy and it can be used with any kind of fish fillets or wine.

© Copyright 2022 The Lazy Gastronome

5 from 20 votes

Print ^[22]

Cod in Buttery Wine Sauce

Seared in butter, then poached in wine, this delicate dish is easy and elegant.

Course: Main Course, main dish

Cuisine: American, fish, seafood

Keyword: barbecue sauce, basil, basmati rice, browned butter, cod, white wine, wine

Servings: 4 servings

Author: HelenFern

Ingredients

• 4 medium to large Cod Fillets
• 3/4 teaspoon kosher salt
• 2-3 teaspoon smoked paprika
• 1 teaspoon lemon pepper
• 5/8 cup butter
• 2 cups semi-sweet white wine (good options: Riesling, Pinot Gris, or Sauvignon Blanc.)
• 1/4 cup flour
• 1 cup half and half
• 3-4 large whole stems of fresh basil

Instructions

1. Pat the cod fillets dry, then gently rub the spices on both sides.

2. Melt 1/2 cup of the butter in a heavy skillet over medium heat until it's just softly brown.

3. Lay the fish and one sprig of fresh basil in the butter. Sear the fish on both sides.

4. Add the wine and reduce heat to medium low. Simmer, gently for about 3-5 minutes, or until fish flakes easily.

5. Remove the fish with a slotted spoon to a plate and keep warm.

6. Continue simmering the sauce until reduced by about a fourth.

7. In a small saucepan, melt the remaining butter, then add the flour. Heat, stirring constantly, until the flour is lightly browned.

8. Stir into the wine and butter in the skillet and mix well.

9. Add the half and half and whisk, cooking until the sauce thickens.

10. Put the cod back into the pan until it's heated through. Add salt and pepper to taste.

11. Serve hot with hot rice and topped with chopped fresh basil.

Recipe Notes

© Copyright 2022 The Lazy Gastronome

 

Any type of fish or wine can be used. 

Here are some things that are perfect to use for this recipe or to give as a gift!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!