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Spicy Grilled Tuna with Heirloom Tomato Salsa - Rick Bayless
Joined: Dec 19, 2005
Posted to Thread #11509 at 5:41 pm on Jul 27, 2008
SPICY GRILLED TUNA (OR SALMON OR OTHER FISH) WITH HEIRLOOM TOMATO SALSA
One of Chicago's most popular chefs- Rick Bayless of Frontera Grill and Topolobampo-- shows you how to turn up the heat with great Mexican cooking.
8 large garlic cloves, unpeeled
Fresh hot green chiles to taste (roughly 2 serranos or 4 jalapeños), stemmed
1/3 cup fresh lime juice
Six 5- to 6-ounce fresh tuna steaks or other meaty skinless fish fillets like snapper, grouper, wahoo, marlin or salmon, about ¾ inch thick
2 cups chopped (1/4 inch dice) heirloom tomatoes-use what you can find, but think about a variety of colors and flavors, from black prince, to green zebra, to sun gold to brandy wine (you'll need about 1 ½ pounds)
1 small red onion, finely chopped
2 to 4 tablespoons chopped fresh herbs-the intensity of the herb(s) you choose will dictate quantity (cilantro is predictably delicious, a touch of mint is springy, a little lemon thyme or lemon balm or lemon verbena adds sunshine, and basil, well, who doesn't like basil?), plus sprigs for garnish
Olive or vegetable oil for the fish
1. The marinade/flavoring: In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft (the skins of both will have blackened in spots, which is okay as long as the flesh doesn't burn), 5 to 10 minutes for the chiles, 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor or blender along with the lime juice. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about ¾ teaspoon.
2. Marinating the tuna: Into a large non-aluminum dish scoop 2/3 of the marinade. Lay the fish in the marinade and smear the mixture on all side of each piece. Cover and refrigerate while you prepare the salsa.
3. The salsa: Scrape the remaining 1/3 of the marinade into a medium-size bowl. Mix in the chopped tomatoes. Scoop the onion into a small strainer, rinse under cold water, shake off the excess and add to the tomatoes. Stir in the herbs. Taste and season with additional salt, usually about ½ teaspoon.
4. Grilling the fish: Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with white ash and still quite hot (the fire will feel almost intolerably hot when a hand is held 4 or 5 inches above the grill grates for 5 seconds).
Remove the fish from the marinade, brush or spray with a generous coating of oil and lay the fish on the hot grill. Cover the grill and cook 3 minutes. Uncover, flip the fish over, cover once again and cook until the fish is as done as you like-1 to 2 minutes is all that's needed for medium-rare tuna (my preference).
Transfer the fish to dinner plates, spoon on the beautiful salsa, decorate with herb sprigs and you're ready to eat.
Working Ahead: There is little in this recipe that can be done in advance-except the marinade, which will hold for a day or so in the refrigerator if well wrapped. If the fish spends more than three or four hours with that limey marinade it will get pickled. Beautiful tomatoes with salt and lime on them also begin to wilt after an hour or two.
From Rick Bayless
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 11509. Made Asian tuna steaks today. Looking for some more tuna recipes. DH is not big fish eater but he - GailNJ - 4:03pm on 07/27/08 (38)
- Two from my files that sound good (haven't tried them): [NT] - Meryl - 5:40pm on 07/27/08
- Spicy Grilled Tuna with Heirloom Tomato Salsa - Rick Bayless - Meryl - 5:41pm on 07/27/08
- This one was posted by our very own Gay R - Grilled Tuna Steaks - Meryl - 5:42pm on 07/27/08
- Saw this on Epicurious - think I'll try it with salmon: Tuna Kebabs With Ginger-Chile Marinade [LINK] - Meryl - 6:52pm on 07/27/08
- Have done this and it was delicious! Did separate skewers of veggies. A definite make-again. [NT] - Pat-NoCal - 8:47pm on 07/27/08
- Thanks, Pat - will have to try it! [NT] - Meryl - 9:48pm on 07/27/08
- One of the most delicious things I've ever eaten, Epi's Seared Tuna with Ginger Shiitake Cream... [LINK] - ValinFL - 7:45pm on 07/27/08
- Val, I drooled over and printed this one a few years ago. I'm drooling again! [NT] - Sandy_in_Philly - 10:13pm on 07/27/08
- Rec: Tuna Steak Diane by Susan/Kentfield - Pat-NoCal - 8:48pm on 07/27/08
- Rec: Tuna Steaks with Garlic, Tomato, Capers and Basil. Really good and so summery. [NT] [LINK] - Pat-NoCal - 8:51pm on 07/27/08
- Rec: Pan-Seared Tuna with Ginger, Miso and Cilantro Sauce [NT] [LINK] [IMAGE] - Sandy_in_Philly - 10:07pm on 07/27/08
- Rec: Blackened Ahi with Soy-Mustard Sauce [NT] [LINK] - Sandy_in_Philly - 10:09pm on 07/27/08
- Rec: Peppered Tuna Skewers with Wasabi Mayonnaise (pan seared) [NT] [LINK] - Sandy_in_Philly - 10:10pm on 07/27/08
- GailNJ, This is excellent.. ..Jacques Pepin Slow Cooked Tuna Steaks w/Tomato Relish..Cooked on > [LINK] - GayR - 8:16am on 07/28/08
- Gail, this Fish Baste from T&T has never failed (works with shrimp also) [LINK] - MarilynFL - 8:50am on 07/28/08
- I'm only seeing 1/4 cup of butter, Mar. That's well within my healthy limit. ;> [NT] - Michael in Phoenix - 2:06pm on 07/28/08
- Good catch, Michael. I wonder how much I've been using! [NT] - MarilynFL - 3:28pm on 07/28/08
- Thanks all for the recipes. I have all the ingredients for Marilyn's Fish Baste so I'm going to give - GailNJ - 3:11pm on 07/28/08
- Original was posted over at Gail's by Janet in NJ as "Jimmy Williams Fish Baste" [NT] - MarilynFL - 3:31pm on 07/28/08
- Made with real Jimmy Williams? - Michael in Phoenix - 3:47pm on 07/28/08
- Only the tasty parts. [NT] - MarilynFL - 1:57pm on 07/29/08
- Here's one for your leftover tuna: Tuscan tuna and white bean salad. posted by Barbara [NT] [LINK] - AngAk - 6:03pm on 07/28/08
- Marilyn tuna was fabulous! I served it with bruschetta with tomatoes from the garden and - GailNJ - 6:27pm on 07/28/08
- I say tomatoes you say tomatos! [NT] - GailNJ - 6:29pm on 07/28/08
- Let's call former VP Dan Quayle and see what he says. [NT] - MarilynFL - 9:54pm on 07/28/08
- He's still alive? - Luisa_Calif - 9:59pm on 07/28/08
- No, that was... - Michael in Phoenix - 11:29pm on 07/28/08
- Now you two behave or I'll have to chad you. [NT] - MarilynFL - 8:58am on 07/29/08
- Eek! It's the Florida Girl. We'd better watch our P's & Q's! [NT] - Luisa_Calif - 3:49pm on 07/29/08
- Gail, I never had fresh grilled tuna steaks until I moved to Florida. It was an epiphany to me... - MarilynFL - 12:24pm on 07/29/08
- Speaking of mushy canned tuna, I accidentally picked up a can of water packed - Pat-NoCal - 12:55pm on 07/29/08
- I was extremely happy when I bought canned tuna from Rollin Oats (whole foods store) - Marsha tbay - 1:02pm on 07/29/08
- Ya'll should remember Dawn's comment: tuna is processed IN the can, so the bigger - MarilynFL - 1:22pm on 07/29/08
- I agree M, the fresh tuna steaks are far superior. [NT] - Pat-NoCal - 2:06pm on 07/29/08
- Thanks Marsha, I usually do buy albacore or solid white tuna..just grabbed a can of musy tuna by - Pat-NoCal - 2:05pm on 07/29/08
- musy = mushy [NT] - Pat-NoCal - 2:05pm on 07/29/08
- Here's the brand I buy at Rollin Oats...It's called Crown Prince Solid White Albacore Tuna - Marsha tbay - 5:08pm on 07/31/08
- And then there is Venestra Tuna--check it out--but who can afford this stuff? [NT] [LINK] - charlie - 6:46pm on 07/29/08