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Maui Onion Crusted Seared Ahi

Serves 4
16 oz. Premium Ahi, filleted
12 oz. Maui Onions, sliced thin, then dehydrated and crushed
16 oz. Maui Onions, caramelized
3 tbsp. Olive Oil
1 tbsp. Salt and Black Pepper
Vanilla Bean Rice
1 tbsp. Shallots, finely chopped
1 tbsp. Unsalted Butter
1 cup Jasmine Rice
3 cups Clam or Fish Broth
1 each Vanilla Bean, split
Apple Cider-Soy Butter Vinaigrette
2 cups Filtered Apple Cider
2 cups Apple Cider Vinegar
8 oz. Soy Margarine, chilled and cubed
2 oz. Unsalted Butter, chilled and cubed
1 oz Chives, finely chopped

Apple Cider-Soy Butter Vinaigrette
Mix the vinegar and cider in a sauce pan over medium heat. Reduce to 1/2 cup. Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. Place in a blender and pulse for just a second or two.

Caramelized Onion
Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside. 

Vanilla Bean Rice
Cook rice over medium heat with vanilla bean, shallots, butter and clam broth. Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed. Remove from heat and fluff.

Seared Ahi
Heat 1 tablespoon olive oil in a large skillet. Roll ahi filet in dehydrated crushed onion. Sear on all sides until browned. Slice against grain of fish for serving. 

Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. Drizzle sauce over and around fish and garnish with chopped chives.


Stuffed Maui Onion Gratinée

4 very large Maui onions, unpeeled        
olive oil        
3 skinless, boneless chicken breasts        
1/2 cup shredded Swiss cheese
2 tablespoons olive oil        
1/2 cup shredded Mozzarella cheese
2 large garlic cloves, finely minced        
3 fresh sage leaves, minced
1 tablespoon flour        
2 teaspoons chopped fresh rosemary
1/3 cup whipping cream        
2 Tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese        
Salt and pepper

1. Trim root ends of onions so they will stand upright. Brush onions with olive oil and roast in a preheated 350-degree oven for one hour or until centers are tender. Remove onions and let cool. Cut off onion tops, peel, and carefully remove the center of each onion, leaving two outer layers intact. Season shells with salt and pepper. Coarsely chop onion centers and set aside.
2. Meanwhile, cut chicken breasts into 3/4” pieces. Heat 2 tablespoons olive oil in a large, non-stick skillet, add chicken pieces and sauté until no longer pink, about 6 minutes. Add garlic and flour and sauté 2 minutes. Stir in reserved chopped onion, cream and Parmesan, and cook until mixture thickens, about 5 minutes. Stir in 1/4 cup each of Swiss and mozzarella cheeses. Remove mixture from heat and add chopped fresh herbs. Season to taste with salt and pepper.
3. Stuff the onion shells with chicken mixture. Mix together remaining Swiss and Mozzarella cheeses and divide evenly atop stuffed onions.
4. Bake onions in a preheated 350-degree oven 15 minutes or until cheese is melted and bubbly. Serves 4.
Kristine Snyder Phone (808) 891-0061
1046 Kupulau Drive Fax (209) 671-4248
Kihei, HI 96753 Email   This email address is being protected from spambots. You need JavaScript enabled to view it. <mailto: This email address is being protected from spambots. You need JavaScript enabled to view it.