Maui Onion Crusted Seared Ahi - cooking recipe

Ingredients

16 ounces ahi fillets, premium grade
12 ounces maui onions, sliced thin, then dehydrated and crushed
16 ounces maui onions, caramelized
3 tablespoons olive oil
1 tablespoon salt and pepper
Vanilla Bean Rice
1 tablespoon shallot, finely chopped
1 tablespoon unsalted butter
1 cup jasmine rice
3 cups clam broth (or use 2 1/2 cups of the broth and 4 ounces white wine) or 3 cups fish stock (or use 2 1/2 cups of the broth and 4 ounces white wine)
1 vanilla bean, split
Apple Cider-Soy Butter Vinaigrette
2 cups apple cider, filtered
2 cups apple cider vinegar
8 ounces soy margarine, chilled and cubed
2 ounces unsalted butter, chilled and cubed
1 ounce chives, finely chopped
black sesame seed (optional)

Preparation

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:
Saute rice over medium heat with vanilla bean, shallots, butter, white wine (if using). Add clam broth.
Bring to a boil, reduce heat.
Cover and simmer until all liquid is absorbed, approximately 20 minutes. 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.
Plating:
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 and sesame seeds.