Seafood Extravaganza (Tuna, Mahi-Mahi, and Scallops)

We spent the 4th of July holiday at my friend and BBQ brother’s (OnPoint Chris) house in the Outer Banks (North Carolina). We had fantastic weather while we were there. The kids had a blast with each other and the adults did as well.

Saturday was our friend Joel’s birthday and also our last night on vacation in OBX so we decided to go big with Seafood. Friday night we stopped by Austin Fish Company to get some steamed shrimp and little neck clams. The food was great and extremely reasonable so we decided to stop back again the next day.

For Saturday nights dinner we picked up 5 Tuna Steaks (~1/2 LB each), 3 large Mahi-Mahi Steaks (~1 LB each) and 2.5 LBs of Sea Scallops.

We prepared the Tuna two ways:

Seared Sesame Tuna

Apply extra virgin olive oil to Tuna steaks then coat liberally with sesame seeds and black pepper (coarse black peppercorns are preferred but regular ground pepper will work). Heat pan under medium-high heat with adding little olive oil to the pan (enough to prevent sticking). Sear Tuna for about 1 minute per side which will leave the middle nice and pink/raw. Remove from heat and slice thin. In a separate bowl mix together low sodium soy sauce and wasabi sauce (cream form is better). Add Wasabi to taste and the heat level that you prefer. Drizzle this sauce over tuna and serve. You can also have a dollop of wasabi sauce on the side for extra heat.

Teriyaki Marinaded Tuna Steaks

Marinade Tuna steaks with Teriyaki Sauce (~1/2 cup), Extra Virgin Olive Oil (~1/4 cup) and minced garlic. Pan sear steaks as described above or cook a little longer for steaks that are more cooked through. Note: grilling is the preferred method for this type of tuna preparation, however we didn’t have that option.

Blackened Mahi-Mahi

Cut blood line from Mahi-Mahi and coat steaks with mayonnaise, then coat liberally with the blackened seasoning of your choice. We picked up whatever they had at the fish market. In this case we chose to broil the fish. Drizzle Olive Oil over coated fish steaks and add a few spoonfuls of butter around a greased baking dish to avoid sticking. Turn oven on broil (keep door cracked to prevent the broiler from turning off) and broil fish fillets for about 5 minutes each side (will depend on thickness). Watch carefully and remove when the fish flakes easily.

Pan Seared Sea Scallops

Our good friend Erin handled the sea scallops so I am providing as many details as possible. We had 2.5 LBs of scallops that were added to a pan under medium-high heat with butter, garlic and white wine. Scallops were carefully monitored until done (~5-10 minutes) and seasoned with black pepper. Check out this picture. They came out great, nice work Erin!


Overall this meal was outstanding. Even some of the kids enjoyed it. My favorites were the Seared Tuna, Mahi and Scallops. The marinated tuna was good but as mentioned above I think it would have been better if grilled.

If you are ever in the Outer Banks, definitely check out Austins for fresh and reasonable seafood.

Thanks for a great time Chris and Karen and I hope everyone had a nice 4th.

Definitely OnPoint!

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