1½ lbs. Mahi-Mahi Fillets
4 Cloves Garlic, finely chopped and minced
1 Lemon, cut into Wedges
½ cup Dry White Wine
¼ cup Fresh Parsley, chopped
2 Tbsp. Butter, melted
1 Tbsp. Olive Oil
½ Tbsp. Chives, chopped
¼ tsp. Fresh Tarragon, finely chopped
¼ tsp. Fresh Basil, finely chopped
Salt - to taste
Freshly-ground Black Pepper

While oven is pre-heating, lightly oil a large baking pan with olive oil; melt butter and fry garlic in a small saucepan until just golden brown.; brush Mahi-Mahi Fillets with garlic butter and sprinkle with salt and pepper. Pour wine in a small bowl and add herbs (except parsley); mix and set aside as a baste.

Cook fish 4-5" from heat source (8-10 minutes), adjusting position of pan every minute or so, so that fish browns evenly and cooks through. Baste fish with wine-herb mix every 2 minutes. Fillets are done when they begin to separate and flake easily when tested with a fork; baste fish generously one last time before serving. Garnish with parsley and serve with lemon wedges.

2 lbs. Mahi-Mahi Fillets, rinsed in cold water and patted dry
6 medium Tomatoes, sliced
2 Lemons, cut into wedges
¾ cup Green Onions, finely sliced
½ cup Fresh Parsley, finely chopped
¼ cup Olive Oil
1½ tsp. Fresh Basil, finely chopped
Freshly-ground Black Pepper - to taste
Salt - to taste
Fresh Parsley Sprigs, for a garnish

Layer equivalent of about 3 of the tomatoes (sliced) in a buttered glass baking dish; sprinkle about half the green onions over the tomatoes and coat with most of the olive oil; sprinkle on half the parsley and basil, along with black pepper. Add Mahi-Mahi Fillets and top with remaining ingredients (except parsley sprigs) and roast at 450? F (15 minutes), or until fish is cooked and flakes easily when tested with a fork. Spoon Tomato-Basil Sauce from baking dish over Fillets and garnish with parsley sprigs. Serve hot with lemon wedges to the side.

SERVINGS PER RECIPE: 6

4 Mahi-Mahi Fillets (6-8 oz. each), rinsed in cold water and patted dry
8 large Onion Slices, cut thin and separated into rings
4 Carrots, peeled and cut into julienne pieces
2 Lemons, cut into wedges
2 Cloves Garlic, crushed
2½ Tbsp. White Vinegar
1 Tbsp. Fresh Ginger Root, peeled and grated
1½ tsp. Sesame Oil
Salt - to taste
Black Pepper, freshly ground - to taste
1 Package Fresh Spinach Leaves, thoroughly rinsed clean

While oven is pre-heating to 450? F, divide onion rings and carrots equally in the center of four sheets of aluminum foil and place Mahi-Mahi Fillets on top; sprinkle Fillets with garlic, grated ginger and drizzle with vinegar and sesame oil. Season with salt and pepper to taste, wrap and seal foil to form four packets; place packets on a baking tray and bake (15-20 minutes), or until fish is done and flakes easily when tested with a fork. Serve Mahi-Mahi, carrots and onions hot, on a bed of fresh spinach with wedges of lemons to the side.

SERVINGS PER RECIPE: 4

To make marinade: combine together garlic, ginger, wine, soy sauce, and 4 Tbsp. melted and cooled butter and mix well. Place Mahi-Mahi Steaks in a shallow dish, pour ½ cup of the marinade over the fish, then cover and chill (one hour); after chilling, remove Steaks from marinade and drain, reserving remaining marinade. In a small sauce pan, melt the 8 Tbsp. butter (or margarine), then remove it from the heat; mix in remaining marinade, sherry and lemon juice. Place Mahi-Mahi on a greased grill rack over medium-hot coals and brush thoroughly well with the butter mixture. When done on one side, sprinkle Steaks with sesame seeds, then turn Steaks over, and continue cooking until the other side has browned; baste fish again with butter mixture, then sprinkle with the remaining sesame seeds. Before serving, turn the Steaks over again and heat briefly, to so that all the seeds are toasted. Garnish with lemon wedges and fresh parsley, then serve hot.

GRILLED TUNA-TERIYAKI

2 lbs. JANA tuna steaks, rinsed in cold water and patted dry
6 Cloves Garlic, crushed
6 Scallions, thinly sliced, including green
2" Fresh Ginger Root, peeled and grated
1¼ cups Soy Sauce
½ cup Sake or Sherry
½ cup Olive (or Vegetable) Oil
6 Tbsp. Sugar

Seared - 90 seconds per side
Rare - 2 minutes per side
Medium Rare - 2 1/2 minutes per side
Medium - 3 minutes per side

4 JANA Tuna Steaks
6 Tbsp. Dark Soy Sauce
4 Tbsp. Balsamic Vinegar

6 Scallions, diagonally sliced
3 Green Chilies, seeded/finely chopped
Small Bunch Chives, chopped
1 Bunch Watercress separated into sprigs
2 Tbsp. Japanese Pickled Ginger shredded
1 Tbsp. Sesame Seeds
12 oz. Thin Rice Noodles

2 oz. Bunch Coriander (6 Tbsp leaves)
1 Lime, Coarsely grated - juice and zest
3 oz. Water
2 tsp. Thai Fish Sauce
2 tsp. Roasted Sesame Oil
2 Tbsp. Sunflower Oil

Seared - 90 seconds per side
Rare - 2 minutes per side
Medium Rare - 2 1/2 minutes per side
Medium - 3 minutes per side

4 JANA Tuna Steaks, (6-7 oz each)
1 Lemon, cut in wedges
2 tsp. Olive Oil (more if needed)
Cracked Black Pepper or a mixture of Black, red, and Green Peppercorns, crushed

Seared - 90 seconds per side
Rare - 2 minutes per side
Medium Rare - 2 1/2 minutes per side
Medium - 3 minutes per side

1. Combine wine vinegar, wine & shallots in a saucepan over medium heat. Simmer until liquid is reduced to about 2 tablespoons. Discard shallot and return liquid to the pan.
2. Over low heat, add wasabi and soy sauce to the liquid. Whisk in butter allowing the mixture to emulsify. Do not let the mixture boil. When all of the butter has been blended, stir in cilantro, and remove from heat, and set aside.
3. Heat a large skillet to med.-high heat. Brush tuna steaks with olive oil, seasoning with salt and pepper. Place tuna in skillet, and sear each side to desired doneness. Remove from skillet and serve with sauce.

• 2 tablespoons white wine vinegar
• 10 fluid ounces white wine
• 1/4 cup minced shallots
• 1 tablespoon wasabi paste, or to taste
• 1 tablespoon soy sauce
• 1 cup unsalted butter, cubed
• salt and black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 cup chopped cilantro leaves
• 6 (6 ounce) fresh tuna steaks, 1 inch thick

1. In a bowl, combine the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear (see other side). Serve with the dipping sauce and wasabi paste.

• 1/4 cup soy sauce
• 1 tablespoon mirin (Japanese sweet wine)
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• 4 (6 ounce) tuna steaks
• 1/2 cup sesame seeds
• wasabi paste
• 1 tablespoon olive oil

1. Marinate tuna steaks for 30 minutes. While marinating, sauté onion and garlic in 2 TBS. olive oil over medium heat. Add tomatoes and simmer for 5 minutes. Add chard, cover and cook for 5 minutes more or until bright green and tender. Season with salt and pepper and set aside.
2. In a large sauté pan, heat (high) remaining olive oil. When the oil is hot, season the tuna with lots of freshly ground black pepper then sear the tuna (see opposite side). Remove tuna steaks, add marinating liquid and reduce. Serve tuna atop a serving of greens, drizzle with marinade.

• 3/4 cup orange juice
• 1 TB fresh thyme, finely chopped
• 2 TB extra virgin olive oil
• 4 TB olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 14-ounce can diced tomatoes
• 1 bunch Swiss chard (red or white), stems removed then washed and chopped
• salt and freshly ground black pepper
• 4 Jana tuna steaks

1. Pour teriyaki sauce into shallow dish, and marinate tuna steaks for about 20 minutes in refrigerator.
2. In a large skillet heat olive oil over high heat. Place tuna steaks in the hot oil. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. Sear the tuna steaks according to taste (see other side) Season with sea salt and pepper. Glaze and reduce teriyaki sauce and reserve for dipping.
3. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve with the dipping sauce.

• 1/2 cup teriyaki sauce
• 4 Jana sashimi grade tuna steaks
• 2 tablespoons extra virgin olive oil
• 1 lemon
• 1 tablespoon sesame seeds
• 2 teaspoons sea salt
• ground black pepper to taste
• 1 carrot, grated

1. Grind the nuts in the spice grinder until coarsely ground.
2. Add all the other ingredients to the nut and place back in the robot coupe; grind as fine as possible.
3. Reserve for service.
4. Rub mixture on ahi loins, saku or steaks.
5. Pre-heat oil in heavy fry pan and add ahi
6. Add ahi to pan and sear on med-high for 90 seconds per side. 140 seconds if you prefer your ahi cooked more.
7. The seared part of the ahi should be a thin layer of seared and in proportion with the cut of ahi you choose.
8. Remove after searing is complete and wrap in plastic wrap and refrigerate
9. Slice thin strips with saw edged knife and dip in your favorite dipping sauce

1. Combine all ingredients and mix thoroughly.