Fish Grilling Tips This recipe offered by Art Guyer in a FareShare Chat in June 2000. Want to join our chats? Visit our Chat Site!

 

* Exported from MasterCook * Grilled Tuna with Honey-Herb Sauce Recipe By : Prevention Magazine July 2000 Serving Size : 4 Preparation Time :0:00 Categories : Seafood Fish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lightly packed parsley 3 tablespoons + l teaspoon olive oil 2 tablespoon apple cider vinegar 2 tablespoon fresh dill 1 1/2 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 tuna steaks, about 1” thick and 6 oz each 2 teaspoons drained capers 1. Preheat the grill to medium-hot. 2. Puree the parsley, 3 tablespoons of the oil, vinegar, dill, and honey in a blender until they are a bright green, slightly thickened sauce flecked with herbs. Season with half of the salt and half of the pepper. 3. Moisten both sides of the tuna steaks with the remaining 1 teaspoon of the oil, and season with the remaining salt and pepper. Grill them for a total of 5 to 6 minutes, turning once, until they are just opaque. 4. Place the tuna steaks on plates, drizzle with the sauce, and sprinkle with the capers. - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer Olive oil does triple duty in your recipes. It helps reduce disease-causing cholesterol and provides antioxidant protection. Plus, it adds great flavor at the same time.

Whether your grill is fueled by electricity, gas, or good old charcoal briquettes, these 10 tips will increase your fish-grilling prowess.

1. Clean the grill rack of any encrusted food. 2. Moisten a cloth with vegetable oil, and rub it on the grill rack just before heating the grill. 3. Preheat the rack 4 to 5 inches above the coals or heating element 15 minutes before cooking. 4. Dry the fish fillets with paper towels, then lightly rub or spray with oil before placing them on the grill. 5. In general, grill fish fillets over a medium-hot fire so they will brown while cooking through. Remember fillets marinated in or brushed with soy sauce, honey, or other sweet ingredients tend to burn. Cook them over a lower flame, or brown them, then move the fillets to a cooler section to finish cooking. 6. Grill fillets flesh side down first (with the exception of snapper fillets, which curl when turned) to create a golden-brown surface for serving. 7. To avoid sticking and tearing, brown and lightly crust the fillets before moving them. 8. If you like a smoky flavor, cover the grill while cooking so the smoke penetrates the fillets. 9. Cooking time is determined by the thickness of the fillet at its thickest point and the intensity of the fire. A 1/2-inch to 2/4-inch thick fillet will be done in 5 to 8 minutes. 10. If a fillet is translucent when cut into at its thickest part, it's not done. If it is opaque, it is done.

Fish Recipe Index Grilled Tuna with Honey-Herb Sauce