Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Main Course Recipes Fish
Main Course Recipes Fish
|
||||||||
|
||||||||
| Servings: | 2 |
| Author Notes: | Fresh tuna should be firm and flavorful. Bigeye tuna is moist and clean-tasting, truly rich in texture. Its flavor is more like meat than fish. It should have a deep ruby red color, and is best grilled or sautéed. It should never be overcooked, and is usually served rare. Another good variety is yellowfin, which is a lean meat but firm, with a large flake. It has a definite flavor of its own but is not too fishy, and should have a red color varying from a dark burgundy to a pale red. One of my patients sends his housekeeper to Katagiri, a Japanese grocer and specialty store on East Fifty-ninth Street, to buy him only fresh sushi-quality tuna. They personally pick the fish from the Fulton Fish Market daily. |
| Ingredients: |
1/2 cup low-sodium soy sauce 2 tablespoons wasabi mustard 3 tablespoons ginger juice 2 cloves garlic, minced freshly ground black pepper 2 (5-ounce) fresh tuna steaks sesame seeds, for topping |
| Instructions: |
1. Mix all the marinade ingredients together and marinate the tuna steaks for 1 hour, turning once or twice. Keep the fish in the refrigerator while it soaks. 2. Grill over hot coals or on an oven grill for 5 minutes each side, basting with the marinade from time to time. Top with sesame seeds. |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Jul 28, 2009
- Jun 17, 2009
- Jun 1, 2009
- Apr 21, 2009
Submit a recipe for publication on FabulousFoods.com
|
