Barbecue Part III: Grilled yellowfin tuna
May 24, 2008
Grilled yellowfin tuna and spicy corn salad
The last in my three part series of barbecue recipes, I end with the most delicious. Yellowfin tuna is fairly expensive – I spent about $20 for three steaks (that was the sale price), but oh-so-worth every penny. I got this recipe for Nantucket-style grilled fish off Epicurious and I am hooked (bad pun entirely intended). The recipe couldn’t be more simple while simultaneously off-putting.
Take your gorgeous fresh fish steaks (can be any kind – tuna, swordfish, halibut or sea bass)…
and slather both sides with mayonnaise. Salt and pepper to taste.
Sound repulsive? The ruination of perfectly good fish? Don’t worry – the mayonnaise cooks off and you can’t taste it. It helps keep the fish juicy and creates nice carmelization.
Pre-heat grill. Cover and cook on each side for 3 – 4 minutes, depending on the thickness of your steak. You definitely do not want to over cook! Let stand for few minutes before serving. This is delicious served with just a little lemon. I paired it with fresh corn salad and we all (including the kids) couldn’t get over how good this meal was.
Spicy Corn Salad
Now I make a lot of different salads, and this is one of my favorites. I guarantee you will be the hero at your next BBQ if you bring a big bowl of this fresh corn salad. Just make sure to save some for yourself.
Spicy Corn Salad
1 tsp. extra virgin olive oil
1/2 red onion, diced (about 1 C.)
1 minced jalepeño chile, seeds and veins removed
1 red pepper, diced
4 cooked ears of corn, kernels sliced from the cob
2 Tbs. champagne vinegar
1 tsp. maple syrup
zest and juice of 1/2 a lime
1/4 C. minced chives
2 Tbs. minced cilantro
I like to cook my corn on the grill. Simply place in grill with husks on and cook covered for about 20 minutes or so, turning to prevent one side from becoming completely charred. You can also steam the shucked corn if you don’t want to or can’t grill.
Heat olive oil in a skillet or wok over medium heat. Add red onion, jalepeño, and red pepper and saute until just softened (about 3 minutes). Add corn kernels and cook for another 3 minutes. Remove from heat. Add vinegar, maple syrup, lime zest and juice. Mix and add more lime juice if needed. Salt and pepper to taste. Top with chives and cilantro.