Grilled Cedar Planked Ahi Tuna Food

PLANK-GRILLED TUNA STEAKS

Steps:

• Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed red pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.
• Drain and discard the marinade from the fish. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.
• For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna begins to flake when tested with a fork (the fish will be slightly pink in the center). Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack over heat. Cover and grill as directed.) Drizzle the bok choy with the reserved marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.

CEDAR PLANK TUNA

Steps:

• Preheat oven to 500 degrees F.
• Immerse cedar planks in water and soak for at least 4 hours or overnight.
• Once oven is hot preheat the plank for 5 minutes prior to starting the tuna.
• Heat a large saute pan over high heat. Season the tuna on all sides with salt and pepper then rub with olive oil. Place 2 tablespoons of olive oil into the hot saute pan. Sear the tuna on 1 side until well browned, about 4 to 6 minutes. Remove from pan placing onto the preheated cedar plank seared side up. Place on a half sheet pan. Place into the oven and roast 2 minutes (for medium rare), or until desired doneness.
• Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant. Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot. Season fennel with salt and pepper, to taste. Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes. Finish with the chopped parsley. Set pan aside and keep warm until ready to plate.
• Shrimp Vinaigrette:
• Heat large saucepan over high heat. Add the olive oil. Add the garlic, shallot and chiles, being careful not to burn the garlic. Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium. Cook shrimp until they have turned pink, be careful not to overcook them. When shrimp are cooked through, remove them with a slotted spoon and place in a bowl. Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter.
• Walnut Polenta:
• Heat a large straight-sided pan over high heat. Add milk and butter and season with salt and pepper. Bring to a boil. Slowly whisk in polenta, reduce flame to low. Stir for 3 to 5 minutes. Fold in half of the chopped walnuts. Season with salt and pepper.
• Assembly:
• Place some of the sauteed fennel on the cut cedar plank. Slice tuna and arrange on top of fennel. Place plank on half of a rectangle plate. Spoon shrimp vinaigrette over tuna. Spoon polenta into cast iron casserole. Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil. Place casserole on the other half of the plate. Repeat procedure for the remaining portions.

GRILLED, CEDAR PLANKED AHI TUNA

Steps:

• Soak cedar plank for at least 20 minutes in cold water. Season tuna on both sides -- I use Penzeys Northwoods and Foxpoint seasoning mixes. In the meantime, start fire in grill. When coals are ready, put plank on grill and allow to heat for 1-2 minutes. place tuna on plank and grill, covered to allow smoke from cedar plank to permeate tuna. Cook from 10-20 minutes, depending on thickness of tuna and preference.

FISH GRILLED ON CEDAR PLANK

Steps:

• Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

GRILLED CEDAR-PLANKED SALMON

Steps:

• Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
• Preheat grill to medium.
• Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
• Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
• Place on grill; cover with grill lid and grill 10 minutes.
• Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
• Remove from plank, remove skin and plate on top of cooked rice.
• Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.

ASIAN GRILLED AHI TUNA

Steps:

• place tuna in a sealable plastic bag.
• pour in remaining ingredients and let stand for 20 minutes.
• grill over medium high heat until desired doneness.