Grilled Tuna Steak

Summer is fast approaching which, for those with a passion for food, is always something of a mixed blessing. The fine weather is great for encouraging people to get together to engage in some outdoor dining, however, this can often mean you’ll find yourself attending BBQ after BBQ where the fare on offer consists of nothing more than dangerously undercooked red meat…

If you want to shake things up a little when it’s you’re turn to host a get together, you can expand on the usual menu of hotdogs and burgers by adding some seafood into the mix. This is a great way of adding variety to proceedings and, fortunately, there a huge number of easy and delicious ways it can be done, tuna steaks being just one example.

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For many people, tuna has such a rich, deep flavour that it needs no extra adornment, but it’s a very versatile fish and, if you’re feeling adventurous, there are a plethora of ways you can enhance it . When it comes to BBQs, one of the most effective ways to add some wow factor to your tuna steaks is to prepare a marinade.

The following is a recipe for a marinade I started experimenting with after I tasted my first Michelada, a refreshing yet spicy Mexican cocktail that combines soy sauce, Worcestershire sauce, Tabasco, salt and lime juice with larger. It has a pleasant kick, but shouldn’t be too much for the spice adverse to handle. To make enough for four steaks you’ll need;

• 1 tablespoon of soy sauce
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of Tabasco
• The juice from half a lime
• 1 tablespoon of olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of sea salt
• A liberal sprinkling of cayenne pepper

Combine your ingredients in a baking tray and put your steaks down in the marinade to soak. Leave to refrigerate for a couple of hours, and flip the stakes over about half way through. Before cooking, take the tray from the refrigerator and let the steaks warm up to room temperature.

Keep the tray handy as you grill the stakes on your BBQ and apply the left over marinade as you cook. They should take about 10 minutes to grill, maybe less depending on the thickness of the steaks. Remember to turn them half way through.

Will Kerr writes articles full of helpful advice for students, from money saving tip to easy to follow recipes.

Baked Smoked Salmon

Baked Smoked Salmon and Roasted Vegetables

This recipe is simple and quick and is also nice and healthy option
for anyone watching those calories. This has become one of my
favourite dishes as its so adaptable and always comes out tasting
great.

What you need

Salmon Fillet (I prefer it partly smoked)
Olive Oil
Salt
Pepper
Lemon
Asparagus, courgette, green beans or Vegetables of your choice

First you should preheat your oven if needed, set it to around 180 degrees, then you want to place the salmon on some tin foil that will be big enough to hold your fish and your veg when wrapped up.

Next score the salmon slightly on the top. Now sprinkle some salt and pepper and a squeeze of lemon on to the fish. You can also sprinkle some pre-mixed herbs and spice mix onto it if you wish. I usually add a little garlic or some italian herb mix too. Salmon is so tasty on its own you can get away with just adding a little seasoning.

Now you want to add your veg, I prefer asparagus and some courgette and green beans. Slice them up so they are all roughly the same size, in this case we want to keep the veg quite small as the fish won’t take long to cook. Again sprinkle a little salt and pepper to taste. Now curl up the edges slightly on your tin foil and add a few drizzles of olive oil over the top. Now wrap up the edges so it is all wrapped up like a parcel and stick it in the oven. Depending on the size of fish you will want to cook it for around 18minutes, but check the guides on any fish you buy.

Take out the foil parcel when done, open a corner and drain off any excess oil. The salmon should just be starting to flake off when its done and you should see the colour getting lighter throughout. Place it on a plate and you’re done. You can even do a few at a time in the oven with each persons vegetable preferences in their parcels.

Gareth is a writer who has a keen interest in food and writes for
Cotswold Fayre who always have fresh great food and are a farm shop wholesaler around the
UK.

 
305 Freshwater Fish Recipes

Blackened Salmon with Cucumber Sauce

Salmon Almost A Perfect Food

It’s loaded with hearth-healthy fats and high quality lean protein. Best of all, it tastes delicious.

For runners, it’s a great choice because it keeps your muscles strong, your immune system working at top performance, and your joints properly lubricated.

While the fish by itself is delectable, the creamy coolness of the yogurt sauce is a great contrast to the charred spiciness of the salmon.

A cast iron skillet works best here, but if you don’t have one, anything but a nonstick pan will work.

Ingredients

1 tablespoons olive oil
2 6 oz salmon filets
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup plain yogurt
1/2 small cucumber, grated
Juice of half a lemon
1 tsp olive oil

 Directions

In a small bowl, combine all the seasonings for the salmon. Rub generously over the salmon filets.

Heat a large skillet over medium high heat and add oil, followed by the salmon.

Allow to cook until bottom is blackened, about 5 minutes.

While it is cooking, make the yogurt sauce by combining the yogurt, cucumber, lemon juice and olive oil.

Season lightly with salt.

When the salmon is cooked on both sides, slide onto a plate and top with the sauce.

Serve and enjoy!

This healthy recipe is posted from TheFitFoodist. Visit the site for more healthy and delicious recipes especially for runners.