Grilled Spicy Tuna
I used frozen Ahi tuna steaks from Costco, a great source for frozen fish if you aren’t lucky enough to live where fresh fish is easy to obtain. If you can’t find tuna, I think this would taste great on mahi mahi, swordfish, or halibut.
thick cut pieces of tuna, one per person
1/4 cup olive oil
2 T red wine vinegar
1 T soy sauce
1 tsp. garlic powder
1 tsp. fish rub or seafood seasoning
(I used Pride of Szeged Fish Rub. Trader Joe’s also makes a good seafood seasoning. See note below if you don’t have seafood seasoning in your spice collection.)
1 tsp. hot pepper flakes (like the kind you sprinkle on pizza, or use your favorite hot sauce)
Combine marinade ingredients. Put tuna in zip loc bag and pour marinade over. Marinate in refrigerator 1-3 hours. (As a general rule, don’t marinate fish too long or the acidy ingredient in the marinade starts to “cook” the fish.)
To cook, oil your grill with a piece of paper towel dipped in olive oil, then preheat charcoal or gas grill to high. (You can only hold your hand there about 2 seconds when the grill is high.) Drain marinade and grill fish 4-6 minutes on each side. (Use this as a guide: 4 minutes per side for medium rare, 5 minutes per side for medium, six minutes per side for well done.) If you want those lovely grill marks, be sure grill is very hot, lay tuna diagonally on the grill, wait three minutes, rotate, wait three minutes and cook less time on the other side.
Note: For those who don’t have seafood seasoning, the Pride of Szeged Fish Rub contains paprika, pepper, salt, lemon juice, and spices. Trader Joe’s Seafood Grill and Broil has brown mustard seeds, lemon peel, black pepper, onion, lemon, thyme, chile pepper, celery seeds, bay leaves, basil, fennel, oregano, and red pepper. Choose the ingredients you like and make your own spice rub for fish.
(Thanks to Rick Rodgers, who I met when I attended the Kingsford Barbecue class for the tip about oiling the grill with a paper towel dipped in olive oil before cooking fish. Watch for his book, Kingsford Complete Grilling Cookbook, coming out in early 2007.)
South Beach Suggestions:
This is a perfect dish for any phase of the South Beach Diet. For phase one, serve with Mary’s Perfect Salad or or any green salad with a South Beach Friendly dressing. For phase two or three you could add 100% whole wheat bread, Lake Powell Spicy Rice, or Curried Rice and Red Lentils.