Chargrilled with Salsa Verde

Serves 4

Source of Recipe
Rick Stein

Ingredients
4 x 175-225g/6-8oz thick tuna loin steaks
a little olive oil
salt and freshly ground black pepper

For the salsa verde:
3tbsp flat-leaf parsley leaves
1tbsp mint leaves
3tbsp capers, drained
6 anchovy fillets in oil, drained
1 garlic clove
1tbsp dijon mustard
½ lemon, juice only
120ml/4floz extra virgin olive oil

instructions
1. You can make the salsa verde some time in advance. You can hand chop the ingredients on a board or use a food processor, but do not turn it on for too long. Chop the parsley, mint, capers, anchovy fillets and garlic together.
2. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and ½tsp of salt.
3. If you are going to cook the tuna on a barbecue, make sure that you light it a good 40 minutes before cooking them. Brush the tuna steaks on both sides with some oil and season well with salt and pepper. If you are using a rigid cast iron griddle, place it over a high heat and leave it to get hot, then drizzle it with a little oil.
4. Now cook the tuna steaks for 1 minute on either side until nicely striped from the griddle on both sides but still pink and juicy in the centre.
5. Put the tuna on four warmed plates and spoon some salsa verde on top.

Baked in Tomato Purée
Ingredients

4- 6 ounce fresh tuna steaks
1 cup fish stock or clam juice
1/8 tsp. black pepper
1/8 tsp. grated nutmeg
2 Tbs. plus 2 tsp. tomato sauce
1/8 tsp. dried oregano or 1/4 tsp. fresh
3/4 lemon, juiced
1 Tbs. plus 1 tsp. fresh parsley, finely minced

Instructions

Preheat oven to 350°F. Arrange tuna in a baking pan. Pour fish stock over tuna and season with pepper and nutmeg. Cover with a buttered piece of foil. Bake 15 minutes, until fish flakes when tested with a fork, lifting the foil and basting fish occasionally. Transfer tuna to a warm serving dish. Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 minutes, or until mixture is reduced in volume by half. Stir in tomato sauce and oregano and simmer until hot. Add lemon juice and serve sauce over fish. Sprinkle with parsley.

Honey-Glazed with Greens
Source: Better Homes and Gardens

Ingredients:

1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
4 5-ounce fresh tuna steaks, 1/2 to 1 inch thick
12 cups packaged mesclun or torn mixed bitter salad greens (about 8 ounces)
10 to 12 pear-shaped yellow or red cherry tomatoes, halved

Instructions:
Preheat gas grill* or broiler. In a small bowl combine honey, soy sauce, oil, and red pepper. Set aside 2 tablespoons to brush on the fish and reserve remaining for dressing. Rinse tuna; pat dry. Brush both sides of fish with the 2 tablespoons soy mixture. Grill fish on the greased rack of an uncovered grill directly over medium coals or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch-thick steaks over halfway through cooking. Toss together mesclun and tomatoes; arrange on 4 dinner plates. Cut tuna across the grain into 1/2-inch-wide slices; arrange on greens. Drizzle with reserved soy mixture. Makes 4 servings.
*Note: Charcoal grill may be used, but allow extra time for coals to reach proper temperature.

Baked in White Wine and Mustard Sauce

Ingredients

Dorado fillets
Equal parts Dijon mustard
Mayonnaise
White Wine

Instructions
1. Mix mustard, mayonnaise, and white wine. Make enough to cover all of the fillets you will be cooking.
2. Place fish in a baking dish (you may want to butter the dish to prevent sticking), and cover with the sauce. Horne a 350 until the fish flakes.

Asado


Recipe By :Fish/Seafood 13
Serving Size :50

Ingredients
20 pounds Dorado.
5 cups almonds, toasted then pulverized in a food processor
10 oz. olive oil
5 large onions, minced
1/3 cup minced garlic
3 quarts fish stock
10 large onions, sliced thin
2 tablespoons thyme
3 cups lime juice
salt and pepper, to taste

Instructions

Heat 1/3 of the olive oil in a large sauté pan. add onions sauté briefly. Add almonds, garlic and parsley. Cook about 5 minutes. Do not brown. add 1/3 of the fish stock. Remove from the heat, season with salt and pepper. Use the remaining olive oil to oil some 2" hotel pans. Cover the bottom with a layer of sliced onions. Plave the fish portions on top of the onions. Sprinkle the fish with lime juice, thyme, salt and pepper. Spread a little of the almond-onion mixture on each portion. Pour some of the remaining fish stock in each pan. Bake at 350 F 20-25 minutes until fish is done. Be careful that the nut mixture does not burn.

Crispy in Chilli and Herb Sauce

Ingredients

4 tbl Honey
3 tbl Red wine vinegar
2 tbl Dark soy sauce
8 x Fresh mackerel fillets
Flour for coating
Vegetable oil
3 tbl Sesame seeds
Freshly cooked pasta, to serve

SAUCE
1 tbl Fresh mint, chopped
1 tbl Fresh basil, chopped
1 tbl Fresh coriander, chopped
2 tbl Fresh flat leaf parsley, chopped
1/2 tsp Fresh hot green chilli pepper, chopped
1 x Garlic clove
200 ml Olive oil
4 tbl Plain yoghurt
Salt

Instructions
Put the honey, vinegar and soy sauce in a small pan and boil to reduce by two-thirds. Set aside. Combine all the sauce ingredients in a blender and blend until smooth. Season with salt only. Preheat the grill (broiler). Dust the skin of the fish fillets with flour. Heat a film of vegetable oil in a frying pan and quickly fry the fish, on the skin side only, until golden. Transfer the fish to a metal dish or tray, placing it skin side up. Spoon the honey mixture over the skin and sprinkle with sesame seeds. Place under the grill and cook until nicely coloured. Serve 2 fillets on each warmed plate with fresh pasta. Spoon the sauce over the pasta and serve.