Grilled Tuna Steak Tacos

INGREDIENTS

• 1 TBSP Olive Oil
• 4 Limes, Halved, Divided
• 5 Cloves Garlic, Minced, Divided
• 2 TSP Ground Cumin, Divided
• 4 Portions Swordfish or Tuna
• (about 1 1/2 pounds)
• 1 Ripe Avocado, Peeled, Pitted and Diced
• 1/4 Red Onion
• 2 Jalapeños, Seeded and Minced
• 2 TBSP Cilantro, Chopped
• 8 Flour Tortillas (6-inch)
• 8 Lettuce Leaves

DIRECTIONS

• 1
  1. Preheat grill to medium.
• 2
  2. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 TSP cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes.
• 3
  3. While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapeños and cilantro.
• 4
  4. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, then slice into thin strips.
• 5
  5. While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side.
• 6
  6. Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. Fold the tortillas over, serve and enjoy!

Source: Eating for Life

Grilled Tuna Nicoise Platter

1999 The Barefoot Contessa Cookbook

Show: Barefoot ContessaEpisode: I Scream for Ice Cream

• Recipe categories: Fruit, Olive, Eggs, Fish, Tuna, Vegetables, Red Potato, 
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• Recipe
• Ratings & Reviews(19)

Rated 5 stars out of 5

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Total Time:

50 min

Prep

45 min

Cook

5 min

Yield:

8 servings

Level:

Easy

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Ingredients

• 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 pound French string beans (haricots verts), stems removed and blanched
• 1 recipe French Potato Salad, recipe follows
• 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
• 8 hard-cooked eggs, peeled and cut in 1/2 (optional)
• 1/2 pound good black olives, pitted (optional)
• 1 bunch watercress or arrugula (I use spring greens)
• 1 can anchovies (optional) (optional)

For the vinaigrette:

• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil

Directions

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, likesushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs,olives, watercress, and anchovies, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

Roasted Tomatoes with Shrimp and Feta

Taken from:  http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html

Serves 6| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 5 large tomatoes, cut into eighths
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• kosher salt and black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 cup Feta, crumbled
• crusty bread, for serving
• Orzo - make by package directions (optional serving suggestion added by me)

Directions

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve over orzo with warm with the bread.

By Cynthia Nicholson,  September 2004

Christopher Baker

Broiled Sea Bass Staten Island Style

Makes 2 servings

I have used sea bass and flounder for this recipe and both are great. You just have to adjust the cooking time for the thickness of the fish. I have also used dried parsley and dried basil in place of fresh.

INGREDIENTS

• 3 Tbsp. extra virgin olive oil
• 4 cloves garlic
• 10-12 oz. Chilean farm-raised sea bass, cleaned ( or other desired fish)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper
• 1 tsp. fresh chopped Italian parsley
• 1/2 tsp. fresh basil
• 1/2 lemon

DIRECTIONS

• 1

  Preheat oven to 500°F.

• 2

  In a blender, combine the oil and garlic until well-blended.

• 3

  Place the fish in a medium bowl. Pour the oil mixture over the fish. Marinate well,

  for about 30 minutes.

• 4

  Remove the fish from the bowl and place in a small broiling tray, about 1" larger

  than the fish. Sprinkle the fish with salt, pepper, paprika, and red pepper.

• 5

  In a small bowl combine the parsley and basil. Sprinkle over the fish. Squeeze

  the lemon juice over the fish.

• 6

  Bake the fish for 25 to 30 minutes.

Source: SouthBeachDiet