Woody
08-13-2003, 03:10 PM
My wife works in the meat department of a grocery store and also runs the fish market. She got some flyers in from Oregon Albacore Commission. Lots of great recipes.
Here's one I tried last night, Very Very good:
Grilled Tuna Mexicana
1-1/3 lb skinless Pacific albacore, cut into 1 in. thick steaks
1/3 cup lime juice
3 cloves garlic, pressed
2 tablespoon olive oil
1/4 cup beer
1 tablespoon chopped parsley
1/2 teaspoon cumin
2 teaspoon dijon mustard
1/4 teaspoon salt
pepper to taste
Salsa
1 ripe avocado cut into slices
Rinse albacore with cold water; pat dry with paper towel. Make maranade by combining all other ingredients except salsa and avocado. Marinate albacore for 30 min, turning once. Drain albacore, reserving maranade. Place on greased grate, 4-5 inches from hot coals. Cook 6-8 min. per inch of fish, measured at the thickest point, turning once and basting frequently. Do not overcook! Albacore should be pink in the center when removed from heat. Top with avocado slices and salsa. Makes four servings.
[ 08-13-2003, 03:17 PM: Message edited by: Woody ]
Here's one I tried last night, Very Very good:
Grilled Tuna Mexicana
1-1/3 lb skinless Pacific albacore, cut into 1 in. thick steaks
1/3 cup lime juice
3 cloves garlic, pressed
2 tablespoon olive oil
1/4 cup beer
1 tablespoon chopped parsley
1/2 teaspoon cumin
2 teaspoon dijon mustard
1/4 teaspoon salt
pepper to taste
Salsa
1 ripe avocado cut into slices
Rinse albacore with cold water; pat dry with paper towel. Make maranade by combining all other ingredients except salsa and avocado. Marinate albacore for 30 min, turning once. Drain albacore, reserving maranade. Place on greased grate, 4-5 inches from hot coals. Cook 6-8 min. per inch of fish, measured at the thickest point, turning once and basting frequently. Do not overcook! Albacore should be pink in the center when removed from heat. Top with avocado slices and salsa. Makes four servings.
[ 08-13-2003, 03:17 PM: Message edited by: Woody ]