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ROY’S HAWAIIAN STYLE MISOYAKI BUTTERFISH 4 7oz. Pieces of Sea bass or Halibut

Miso Marinade ½ Qt. Sake ½ Qt. Mirin 2.5 lbs. Sugar 2.5 lbs. Miso Cook until a nice dark caramel! The fish should marinate in the Miso Marinade for 24 hours. Kim Chee Lime Butter Sauce ¼ Onion (rough chopped) • 1.5 Shallots (chopped) 4 Cloves Roasted Garlic Chips • Juice of 1.5 Limes 2 oz. Kim Chee Sauce • 3 oz. White Wine ½ oz. Fish Sauce • 1 oz. Cream 1.5 oz Lingham Chili Sauce • Chopped Cilantro Sweat onion, shallot, and garlic until translucent. Deglaze with white wine & fish sauce; reduce. Add cream, lime juice & cilantro. Reduce until semi-thick and blend with Kim Chee Sauce. Add slowly Beurre Blanc. Strain & add chopped cilantro and Lingham Chili Sauce. Place marinated fish into a sauté pan on medium heat; cook for 2 to 4 minutes on each side (depending on thickness of fish). Place starch selection onto center of plate and place the cooked fish atop the starch. Ladle the Kim Chee Lime Butter Sauce around the fish. Garnish. Serves 4.


Buerre Blanc 1 Cup White wine 2 Tbl. White wine vinegar 2 tsp. Fresh lemon juice 2 Tbl. Minced shallot 2 oz Heavy Cream 1 Cup Unsalted Butter Salt and White pepper Soy Mustard Sauce ½ Cup Coleman’s Mustard Powder* 1 oz hot water 1 oz Unseasoned rice vinegar* 1/4 C 40% less salt soy sauce*

1 tsp. 1 tsp. 1 tsp. 1 tsp. 3 Tbl. 2 tsp. 1 Tbl. ½ tsp.

Dry thyme Dried oregano Garlic Powder Onion Powder Paprika Cayenne powder Pure Red Chile powder Freshly ground pepper

Garnish 2oz Spun Vegetables (Daikon, Beets, Carrots, Cabbages) 3 Tbl. Pickled Pink Ginger 1 Bunch Kiware (Daikon Sprouts) ½ Bunch Ogo (optional) 2oz Onion Shoyu Vinaigrette 1 Tbl. Black sesame seeds

Blackening Spice Start by making the butter sauce. Combine the wine, wine vinegar, lemon juice, and shallots in a saucepan bring to a boil and reduce until liquid becomes syrupy (a sec). Add the cream and reduce by half or until it gets a little thick. Chop the butter into 1oz squares. Turn heat to low and slowly incorporate butter piece by piece into reduction and slowly stir with whisk. Keep stirring until all butter is incorporated. Salt and pepper to taste, strain through a fine sieve. Transfer to a double boiler and set aside. To prepare Soy Mustard Sauce, mix hot water and mustard to form a loose paste. Let sit for a few minutes to allow flavors and heats to develop. Add the rice wine vinegar until it coats the back of a spoon , then add the soy for color and taste,

mix together, then strain through fine sieve. Chill in refrigerator. Mix all the blackening spices together on a plate, and dredge Ahi on one side. Heat a lightly oiled cast-iron skillet and sear Ahi on about 10 seconds on each long side. For each serving, place a small circle of soy mustard on each corner of the plate then follow with a dab of butter sauce on each side. Sprinkle black sesame seeds atop the butter sauce. Place sliced ahi in the center of plate with the pepper side up then garnish with a mixture of fine julienne vegetables, kiware sprouts, pink ginger, a squirt of onion shoyu and finish with ogo. Serves 4

We hope you’ll enjoy these recipes – we promise you’ll enjoy them even more at Roy’s. Or try any of the other members of the Outback Steakhouse Family: Bonefish Grill, Carrabba’s Italian Grill, Fleming’s Prime Steakhouse & Wine Bar, and Lee Roy Selmon’s. Visit us online at

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