Saturday, September 24, 2005

Recipe Blogging II

Tuna Steaks in Sesame-Lime-Soy Marinade (for 8)

4 pounds of Tuna (or other firm flesh fish e.g., swordfish), cut into 8 steaks.

1/3 cup soy sauce
2 teaspoons grated lime peel
¼ cup fresh-squeezed lime juice (Try to find ripe, i.e., yellow limes. Those dark green things are probably two weeks away from ripe)
2 cloves garlic, peeled and minced
1 tablespoon Dijon mustard
¼ cup sesame oil
1 Tablespoon grated fresh ginger
¼ cup finely chopped scallion
½ teaspoon ground black pepper

1 scallion and 1 strip of lime peel, cut into julienne strips (for garnish)

Arrange the fish in a 9 x 13 glass dish with sides high enough to hold the marinade.

To make the marinade, combine the soy sauce, grated lime peel, lime juice, garlic, ginger, mustard, oil and chopped scallion and pepper in a small bowl. Mix well ( a blender works well here). Pour over the fish. Cover the dish and place in the refrigerator for 2-4 hours.

When ready to cook, preheat the broiler (or grill) until hot. Place the fish on a broiler pan (or on the grill) and broil or grill for 4 to 5 minutes each side. The fish should still have a hint of pink in the middle. Try not to overcook. If using a grill, keep some of the marinade aside and brush on the fish before turning. Transfer to a platter and pour the pan juices over the fish. Garnish with the scallion and lime strips.

Optional: you can also marinate some jumbo tiger prawns, shells on, with the fish and grill them too.

This recipe goes well with a nice dry sauvignon or chenin blanc, or chardonnay if you prefer a sweeter wine.
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