Saturday, April 7, 2012

friday night fish

The last Friday night of Vance's vacation - this is too sad. Tuna steaks were on special at Harris Teeter so we grilled up some fish and had a delicious dinner.
Grilled cilantro lime tuna with sauteed cherry tomatoes & tabhouleh salad 
Tuna Marinade
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
3/4 to 1 pound yellowfin tuna fillets
2 tablespoons honey
2 tablespoon olive oil
1 tablespoon chopped cilantro

In a bowl, mix together 2 tablespoons olive oil, lime juice, balsamic vinegar, garlic, ginger, and 2 tablespoons cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.

I juiced a fresh lime with this great gift from my parents - a Depression ware glass juicer, I love it!

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 1 tablespoon cilantro; set aside.
When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill. 

This tuna was perfectly rare after just about a minute per side - it was a delicious light dinner. Grill-master Vance did it again.

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