May 10, 2010

What's for dinner?

Here are some of our seafood favorites for a very tasty, filling supper.

Seared Ahi Tuna with a Sesame, Avacado, Ginger sauce
4 Ahi tuna steaks
cayenne pepper
2 Tb sesame oil (or toasted sesame oil)
1 garlic cloved, minced
1 Tb grated ginger
1 Tb grated orange zest
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 Tb homemade dijon mustard or wasabi
1 Tb honey
2 avocados, peeled, pitted, cubed
1/2 small red onion, minced
1 Tb snipped fresh chives
2 Tb currants
1/2 cup fresh chopped cilantro
1 Tb black sesame seeds, toasted (I leave this out)
Freshly ground black pepper

Heat grill to high.
Season tuna steaks with salt and cayenne. Grill for 2 to 3 minutes per side for rare. Set aside and let rest for 5 minutes.
In a small bowl, combine the sesame oil, garlic, ginger, zest, juices, and mustard.
If you want to, cut the tuna into small dice and put in medium bowl and add the honey, avocados, onion, chives, currants, half of the cilantro, and half of the sesame seeds and then pour the dressing from the small bowl over top and mix thoroughly. I leave the steaks hole and just add all of the ingredients in one bowl and put about 2 large spoonfuls on top of the hole tuna steaks. Either way, this dish is amazing!

Swordfish Steaks with Mango salsa
4 Tb olive oil
Four 8-oz swordfish steaks, about 1 inch thick
salt and pepper
1 large ripe mango, diced
1 avocado, diced
1/2 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeds removed and minced
1/4 cup fresh squeezed lime or lemon juice

Heat grill to high.
Using oil 2 Tb, coat the swordfish steaks all over. Season with salt and pepper. Grill for about 8 minutes per side, until browned and cook through. While fish is cooking, mix together the remaining 2 Tb oil, mango onion, avocado, cilantro, garlic, jalapeno, and lime juice. Set aside.
When the swordfish steaks are cooked, top with a generous mound of mango salsa. Enjoy!

Pecan Encrusted Salmon
2 Tb olive oil
1 large Salmon fillet or 4-6 salmon fillet planks
4 Tb brown mustard
1 Tb honey
1/3 cup chopped pecans

Preheat oven to 375. Line a cookie sheet with tin foil. Using a pastry brush, spread oil over the tin foil. Set salmon on prepared foil. In a small boil mix mustard and honey (use less mustard if you want it sweeter or less honey if you want it tangier). Using the pastry brush, brush the salmon with the honey mustard mixture. Sprinkle the pecans on top. Loosely close the tin foil around the salmon and bake for 20-25 minutes, or until the thickest part flakes with a fork.

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