Category Archives: Fish

Pan Seared Tuna Steaks

Pan Seared Tuna Steaks

Please excuse the double posting of this recipe.

For some reason, I posted this recipe today, but, rather than posting with today’s date, it backdated it.

In the past, when this occurred, it caused an error message.

So, I am posting it again, in an attempt to help fix the error.

Just in case, this is the link to the post that accidentally was backdated:

http://wp.me/p3GhIj-Jn

During the 9 Days, I learned how to cook fresh tuna steaks successfully for the first time.

In the past, I have only rarely tried to make fresh tuna. And, the few times when I did, it came out very dry and without flavor.

This time, I searched online for how to cook fresh tuna.

I think that it really helped me to understand how to cook fresh tuna better.

In addition, I used the stovetop grill on our new stove. Everything tastes better grilled on cast iron.

This recipe is based on the sites that I found, and the links are posted below.

According to what I read online, the key to grilling fresh tuna is to only cook it for 4-6 minutes per 1/2 inch stake.

Since I was concerned about over cooking it, I only cooked it for 4 minutes per side.

I have discovered that cooking tuna is a little like cooking a medium steak: you want to have a layer of pink inside.

Ingredients

1 tablespoon fennel

1 tablespoon coriander

1 teaspoon pepper

1 teaspoon salt

Lemon juice

Spray oil

Instructions

Blend spices together. I do not have a mortar and pestle so I used a wooden rolling pin and crushed the spices.

Heat grill on high. Spray oil the grill. When hot, place fish on grill, 4 minutes per side.

When done, add lemon juice and fresh herbs.

I set the timer for 4 minutes and I really think that’s what made the difference. Rather than guessing, it made it more precise and hopefully more predictable outcome.

img_5172

Seasoning the tuna before cooking

 

 

Cooking the first side on the griddle

Cooking the first side on the griddle

Successfully flipped over and cooking the second side.

Successfully flipped over and cooking the second side.

Voila! The final product.

Voila! The final product.

Success!

My husband said, “This is fantastic! You totally nailed it!”

He also said, “This is the most perfect way to grill tuna.”

A ringing endorsement. This recipe is definitely husband approved.


img_5409
Enjoy!

References:

This was where I learned how to cook fresh tuna and where I got the recipe from:

http://www.bhg.com/recipes/fish/basics/how-to-cook-tuna/

http://www.jamieoliver.com/videos/how-to-cook-tuna-steak-jamie-oliver/#K1iHiohobdmYK6yH.97

 

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Broiled Salmon

During the 9 Days, which just passed, we do not eat meat or poultry.

Instead, fish becomes a staple.

This recipe for salmon is my “go to and tried and true standby.” 

It’s simple, fast and easy, with a touch of elegance. 

Ingredients 

Salmon fillets or salmon stakes

Pepper

Garlic 

Lemon and/or lime zest

Lemon and/or lime, juiced

Optional: fresh crushed garlic 

Optional: chopped fresh herbs

Instructions 

Rinse fish and place on tray. Sprinkle pepper and garlic to taste.

Broil until done.

Zest and juice a lemon and if using a lime. While fish is still warm, pour zest and lemon and/or lime juice over fish.

Voila! Fast, easy, all natural fish with a gourmet touch.

Here are the pictures:

fish on tray with spices

lemon zest and fresh squeezed lemon juice

final product. My husband liked it so much, he took a bite before I could take a picture.

This recipe is a hit every time! 

Needless to say, it was gone by the next day.

Enjoy!

Pan Seared Tuna Steaks

During the 9 Days, I learned how to cook fresh tuna steaks successfully for the first time.

In the past, I have only rarely tried to make fresh tuna. And, the few times when I did, it came out very dry and without flavor.

This time, I searched online for how to cook fresh tuna.

I think that it really helped me to understand how to cook fresh tuna better.

In addition, I used the stovetop grill on our new stove. Everything tastes better grilled on cast iron.

This recipe is based on the sites that I found, and the links are posted below.

According to what I read online, the key to grilling fresh tuna is to only cook it for 4-6 minutes per 1/2 inch stake.

Since I was concerned about over cooking it, I only cooked it for 4 minutes per side.

I have discovered that cooking tuna is a little like cooking a medium steak: you want to have a layer of pink inside.

Ingredients

1 tablespoon fennel

1 tablespoon coriander

1 teaspoon pepper

1 teaspoon salt

Lemon juice

Spray oil

Instructions

Blend spices together. I do not have a mortar and pestle so I used a wooden rolling pin and crushed the spices.

Heat grill on high. Spray oil the grill. When hot, place fish on grill, 4 minutes per side.

When done, add lemon juice and fresh herbs.

I set the timer for 4 minutes and I really think that’s what made the difference. Rather than guessing, it made it more precise and hopefully more predictable outcome.

Seasoning the tuna before cooking

Cooking the first side on the griddle

Successfully flipped over and cooking the second side.

Voila! The final product.

Success!

My husband said, “this is fantastic! You totally nailed it!”

He also said, “this is the most perfect way to grill tuna.”

A ringing endorsement. This recipe is husband approved.

Enjoy!


References:

This was where I learned how to cook fresh tuna and where I got the recipe from:

http://www.bhg.com/recipes/fish/basics/how-to-cook-tuna/

http://www.jamieoliver.com/videos/how-to-cook-tuna-steak-jamie-oliver/#K1iHiohobdmYK6yH.97