Sea Bass Steaks With Orange Salsa Or Tuna Recipes

SEA BASS STEAKS WITH ORANGE SALSA (OR TUNA)

Steps:

• Thaw fish, if frozen.
• For orange salsa.
• In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
• Rinse fish, pat dry with paper towels.
• In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
• Brush the fish with olive oil and sprinkle evenly with the cumin mixture.
• Place fish in a well greased wire grill basket.
• Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling.
• Or, place fish on the greased unheated rack of a broiler pan.
• Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling.
• Spoon the orange salsa over fish.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

TUNA WITH ORANGE-PEPPER SALSA

Steps:

• Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
• Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.

GRILLED SESAME ORANGE TUNA STEAKS

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

SEARED TUNA STEAKS WITH YELLOW CHILE SALSA

Steps:

• 1. Prepare the yellow salsa. If made ahead, cover and refrigerate until shortly before serving. Season the tuna with salt and brush all over with olive oil. 2. Heat a large stovetop grill pan or nonstick skillet over medium-high heat. Add the tuna and cook about 3 minutes per side or until it is lightly browned on the outside and still pink inside. Serve hot with the salsa. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.)From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEARED TUNA STEAK WITH AVOCADO SALSA

Steps:

• Vinaigrette:.
• Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
• Mix well and set aside.
• Fish:.
• Season tuna with salt and pepper.
• Sear tuna on a very hot skillet with olive oil.
• Cook to desired doneness (rare if preferable).
• Prepare the salsa while the fish is cooking.
• Salsa:.
• Dice the avocado into 1" cubes.
• Dice the tomatoes.
• Mix the tomato and avocado together.
• Serving Recommendation.
• Place fish on serving dish.
• Top with diced avocado and tomato.
• Splash liberally with vinaigrette.
• Garnish with cilantro.
• Serve immediately.
• Changes:.
• Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.

SEARED TUNA WITH OREGANO AND GARLIC

Steps:

• 1. With a mortar and pestle, mash the oregano, garlic, Maggi, and salt together to make a paste and scrape it into a small bowl. Add 2 tablespoons of the olive oil, lime juice, parsley, and pepper. Whisk well to blend and set aside. 2. Heat a large nonstick skillet over medium-high heat. Brush the tuna on both sides with the remaining 1/2 tablespoon of oil. Cook the tuna about 3 minutes per side or until it is lightly browned on the outside and still pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) Transfer the fish to 4 plates. Add the garlic sauce to the skillet. Cook, stirring, about 45 to 50 seconds. Spoon over the fish and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.