MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak recipe boasting a delicious wine marinade!
Makes 4 servings.
Ingredients
4
6-ounce fresh or frozen tuna steaks cut 1 inch thick. Thaw fish if frozen
1/3
cup dry white wine
1
tablespoon lemon juice
1
tablespoon olive oil or cooking oil
1
clove garlic, minced
2
teaspoons snipped fresh rosemary, crushed, or 1/2 teaspoon dried rosemary, crushed
1
teaspoon snipped fresh oregano, crushed, or 1/4 teaspoon dried oregano, crushed
1/4
teaspoon salt
Preparation
Combine wine, oil, garlic, rosemary, oregano and salt. Place tuna steak in plastic bag and into shallow dish, add mari-
nade then seal bag. Rotate bag to coat fish well then chill for up to 2 hours, turning fish once.
Remove fish from bag and discard marinade. Place a cooking pan with baking rack or roasting rack into center of grill
with outer burners on medium heat. Cook tuna steak on top of rack with lid down for 8 to 12 minutes or until fish begins
to flake easily. Turn fish once during cooking. When cooked, remove fish from grill and serve.
MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice, Dijon-style mustard and basil adds a scintillating note to these sizzling
fish steaks!
Makes 4 servings.
Ingredients
4
6-ounce fresh or frozen halibut steaks, cut 1 inch thick
2
tablespoons margarine or butter
2
tablespoons lemon juice
1
tablespoon Dijon-style mustard
2
teaspoons snipped fresh basil or 1/2 teaspoons dried basil, crushed
Preparation
Combine thawed fish, margarine or butter, lemon juice, mustard and basil into a cooking pan or aluminum foil rectangle,
and cook directly over low flame until melted. Brush mixture over both sides of halibut fish steaks. Pour balance of mix-
ture into small bowl.
Place clean cooking pan or foil on center of grill with both outer burners on medium. Place fish on grill and close lid. Cook
indirectly for 8 to 12 minutes or just until fish begins to flake easily, turning once and brushing as needed with remaining
mixture.
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