SPICY GRILLED TUNA WITH GARDEN SALSA
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.
Provided by Merritt Watts
Categories Garlic Tomato Backyard BBQ Dinner Seafood Tuna Grill Grill/Barbecue Healthy Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.
SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA
Homemade salsa is a wonderful way to highlight heirloom tomatoes. In the United States, people refer to this kind of salsa as "pico de gallo." I'm adding it along with some surprising herbs to a grilled fillet of tuna, creating a refreshing meal you'll want to enjoy again and again in the summer.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
- Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
- While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
- Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
- Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.
HEIRLOOM TOMATO SALSA
Provided by Food Network
Time 5m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.
GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA
Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.
Provided by LifeIsGood
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
- Make the salsa by mixing all ingredients together, season to taste. Set aside.
- Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
- Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
- Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
- Place the swordfish on top of a pile of dressed greens.
- Spoon the tomato salsa on top of the swordfish.
- Enjoy!
Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6
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