Spicy Tuna Steaks
Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
Ingredients
- 1/4 cup vegetable oil
- 4 cloves garlic, crushed and minced
- 2 tablespoons soy sauce
- 1/4 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tuna steaks
- 1 lemon, cut in wedges
Instructions
In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/06/spicy-tuna-steaks-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Tuna Tags: fresh fish, Spicy, tuna, Tuna Steaks
Cayenne
Orange-red in color, this ground pepper is extremely hot and pungent. Add cayenne pepper when cooking seafood and fish, in particular all types of shellfish plus salmon and trout. This pepper may also be referred to as a finger pepper, finger chili, ginnie pepper, or bird pepper.
Here’s a spicy rub with cayenne – great for fish …
Ingredients
- 1 1/2 teaspoons ground cumin
- 2 teaspoon of chili powder
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
Instructions
Mix together and rub on fish prior to cooking.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/23/cayenne/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
