Grilled Albacore With Yogurt Dill Sauce On A Bed Of Arugula Recipes

GRILLED ALBACORE WITH YOGURT-DILL SAUCE ON A BED OF ARUGULA

Steps:

• If marinating the fish: Quarter the onions and place in a food processor fitted with the steel blade. Add a generous pinch of salt and pulse the onions until puréed and watery. Line a strainer with a double thickness of cheesecloth and dump in the puréed onions. Take up the edges of the cheesecloth and squeeze out the onion juice (you can also use a cloth kitchen towel for this). Discard the pulp. Add to the onion juice the lemon juice, olive oil and bay leaves. Place the fish steaks in the marinade, turn over a few times, cover the bowl and refrigerate for 1 to 2 hours, basting or turning the fish from time to time.
• Heat a hot charcoal or gas grill, or a grill pan or cast-iron skillet over medium-high heat. If you have not marinated the fish, simply salt and pepper and brush with olive oil. Combine the yogurt, garlic and lemon juice in a bowl. Season to taste with salt and pepper and stir in the dill or mint. Set aside.
• Arrange the arugula on a large serving platter.
• Grill the fish on each side for 2 to 4 minutes, depending on how rare you like it. Brush the unturned side with marinade (or just olive oil) before turning it over. Transfer the fish to the platter, placing the steaks on top of the arugula. Spoon the yogurt sauce over the fish and arugula, and serve.

GRILLED FILET STEAK AND ARUGULA

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE

Steps:

• Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
• Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
• Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.