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Wasabi-Crusted Tuna Medallions

1/4 cup wasabi powder
6 tuna steaks, 1-inch thick minimum
2 tablespoons canola oil
1 tablespoon minced pickled ginger
Vinaigrette
2 tablespoons shallots, minced
3 tablespoons mirin (sweet Japanese wine)
2 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
2 tablespoons minced cilantro

Combine all vinaigrette ingredients in a small glass or stainless steel bowl.
Adjust seasonings to taste and set aside.

Rub wasabi powder onto both sides of each steak until evenly coated.
Heat a thick-bottomed sauté pan until hot; add canola oil. Sauté tuna for
2-3 minutes on each side or until rare. Remove from pan and serve with
pickled ginger and mirin vinaigrette sprinkled on top.

Per serving: 238 calories, 6.5g fat. From Cooking Light magazine.

 


Grilled Sturgeon with Black Bean Salsa

3 tablespoons orange juice
1 1/2 teaspoon grated lime peel (green part only)
3 tablespoons lime juice
1 fresh jalapeno chili, stemmed, seeded and minced
1 tablespoon fresh cilantro
2-2 1/2 pounds sturgeon, cut into 4 portions, 1 inch thick
1 Roma-type tomato, diced
1 can (15 oz) black beans, rinsed and drained well
1 orange

1 firm ripe papaya, seeded, and cut into quarters
Fresh cilantro sprigs
Salt and pepper

Combine orange juice, lime peel, lime juice, jalapeno, and minced cilantro.

Rinse fish, pat dry and place in a 9 x 13-inch pan. Spoon half of the mixture
evenly over fish. Cover; chill at least 15 minutes or up to 2 hours, turning
once.

To remaining orange juice mixture, add tomato and beans. Cut the orange
membrane and release the fruit segments into 2 or 3 pieces and add to the
bean salsa. Mix gently and serve, and cover and chill up to 2 hours.

Place fish on a hot, lightly oiled grill above a solid bed of medium coals or
over medium heat on a gas grill. Cook 5 minutes, turn steaks over and cook
until fish is opaque, but still moist looking in the thickest part, about 6
minutes longer. From Sunset Magazine.

Arrange equal portions of fish, salsa, and papaya on plates; garnish with
cilantro sprigs. Season to taste with salt and pepper.

 


The Maui Taco

1/2 teaspoon dried oregano
1/2 teaspoon salt (sounds like a lot, I used only a 1/4)
2 tablespoons olive oil
1 or 2 garlic cloves, minced
1 tablespoon lime juice
1/2 pound mahimahi or other firm white-fish fillets
4 soft 8-inch white corn or flour tortillas
4 limes, quartered

Combine oregano, salt, olive oil, garlic and lime juice. Add fish and turn to
coat. Cover and marinate in the refrigerator for an hour.

Spray the grill rack with cooking spray. Grill fish fillets 2 minutes per side, or
until done. Remove and coarsely chop.

Steam tortillas for 15 seconds in the microwave, or dip them in water and
toss on the grill for 10 seconds per side.

Divide fish and Pineapple Salsa among hot tortillas and roll. Garnish with

ime wedges. Serve with a side dish of steamed rice, tossed with fresh
peas, minced scallions, parsley, and mint.

 


Grilled Salmon Pepper Steaks

2 (6 oz) salmon steaks
1 tablespoon cracked pepper
1/3 cup rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/16 tablespoon pepper
2 garlic cloves, minced

1/8 teaspoon cornstarch

Sprinkle cracked pepper evenly over both sides of each salmon steak, and
place in a 13 x 9 baking dish. Combine vinegar through garlic in a small
bowl; stir well. Pour vinegar mixture over steaks; cover and marinate in the
refrigerator 1 hour, turning occasionally.

Place steaks on the grill rack coated with cooking spray; reserve the
marinade. Grill 5 minutes each side, basting frequently with half of the
marinade. Combine the remaining half of the marinade with the corn starch
in a small saucepan; bring to a boil, and cook 1 minute or until thickened,
stirring constantly with a wire whisk. Spoon the sauce over the salmon.
Serve with rice. From Cooking Light magazine.

 


Swordfish with Fennel and Saffron

3 cloves garlic, minced
1/4 cup fresh orange juice
1/4 cup lemon juice
1 generous pinch of saffron, crumbled, (or, 1/2 teaspoon tumeric)
1 teaspoon fennel seeds, cracked
3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 scallion, thinly sliced
1 fennel bulb, sliced into thin pieces
4 swordfish steaks (6 oz. each)

In a small non-reactive bowl, combine the garlic, citrus juices, saffron,
fennel seeds, and salt and pepper. Whisk in the olive oil. Add the scallions.

Place swordfish steaks in a covered container on top of the fennel and
refrigerate for 1 or 2 hours to marinate.

Grill, basting with the reserved marinade. This recipe can be steamed if you
prefer, just wrap each steak in foil and steam for 10-12 minutes. From
What's Cooking with Burt Wolf.

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