GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
GARLIC AND THYME FISH STEAKS
Make and share this Garlic and Thyme Fish Steaks recipe from Food.com.
Provided by English_Rose
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Light the barbecue, if you're using one, and let the coals burn to a white ash.
- Put the garlic, thyme, olive oil and the juice of one lemon in a large shallow container and mix together well.
- Add the fish steaks and season with salt and freshly ground black pepper, then cover and chill for 20min.
- Cut the other lemon into four slices and put to one side.
- Cook the fish on the barbecue, or on a preheated griddle pan, for 4-5min on one side and brush over a little of the marinade.
- Turn over, put a slice of reserved lemon on top of each steak and continue to cook for 3-4min or until cooked through.
Nutrition Facts : Calories 133.6, Fat 13.7, SaturatedFat 1.9, Sodium 2.2, Carbohydrate 6.6, Fiber 2.7, Protein 0.8
T-BONE STEAK WITH THYME AND GARLIC BUTTER
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Provided by Donna Hay
Categories Garlic Kid-Friendly Quick & Easy Steak Thyme Small Plates
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.
PARCHMENT-COOKED FISH WITH MORELS, SPRING GARLIC, AND THYME
A rather simple recipe that tastes like it took all day. Use Pacific halibut, striped bass, tilapia, or other sustainable white-fleshed fish.
Provided by doch83
Categories Main Dish Halibut
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
- Sprinkle halibut fillets with salt and black pepper on both sides.
- Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
- Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
- Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
- Open the heart shapes; brush right sides of the hearts with canola oil.
- Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
- Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
- Leave about 1/4 inch of the bottom point unfolded.
- Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
- Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
- Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
- To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 11.1 g, Cholesterol 57.7 mg, Fat 9 g, Fiber 1.8 g, Protein 38.8 g, SaturatedFat 1.8 g, Sodium 104.1 mg, Sugar 1.6 g
FILLET STEAK WITH THYME & GARLIC CRUST
This works best with filet steak, however I have also made it with thick cut sirloin & it was yummy. It's nice as a special treat or dinner. I think this is an Annabel Langbein (NZ Chef) recipe but with a definite French influence.
Provided by LilKiwiChicken
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 220 degrees Celsius.
- Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).
- Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.
- Heat a frypan onto high heat & add the olive oil. The pan should be smoking.
- While the pan is heating, trim any excess fat and silverskin from the steaks, and grind black pepper to taste over the steaks.
- Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.
- Remove to an oven tray and spread with Dijon Mustard to taste.
- Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn't burn (but it should be golden).
- Rest for 5-10 minutes in a warm place.
- Serve with fresh greens & potatoes.
Nutrition Facts : Calories 918.9, Fat 74.3, SaturatedFat 29.7, Cholesterol 182.5, Sodium 374.9, Carbohydrate 14.2, Fiber 1, Sugar 1.1, Protein 46
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