Medallions Of Tuna Or Swordfish With Salsa Recipes

Steps:

• Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
• In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
• Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
• Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

Steps:

• Trim the fish into pieces of equal size, about two inches square. You should have eight to 12 pieces. Remove any skin from the fish. Brush the fish with a tablespoon of the lime juice and allow to marinate to while preparing the salsa.
• Drain the tomatoes very well, piercing them so the liquid drains from inside, then chop them. Mix with onion, scallions, chili peppers, coriander and salt and pepper to taste. Add one teaspoon of the olive oil. Set aside.
• Heat a cast-iron skillet to very hot. Brush with the remaining teaspoon of olive oil. Dry the fish, place in the skillet and sear three to four minutes on each side, until the fish is lightly browned and cooked to the desired degree of doneness. These types of fish are best if cooked medium-rare.
• Top each medallion of fish with a spoonful of the salsa and serve at once.

Steps:

• Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

Steps:

• Pesto:.
• combine all pesto ingredients in a food processor. Blend a few seconds until well mixed, but not pureed. Set aside at room temperature.
• Chutney:.
• Mix together Papaya and mint and set aside at room temperature.
• Fish:.
• heat the olive oil in a large skillet. Season the tuna on both sides with salt and white pepper then saute over medium heat until just done - about a minute on both sides. (Better to be a little underdone than over with lean fish like tuna or it will become dry.) Place the tuna on hot plates. Top with a spoonful of Pesto. Spoon the chutney on the side. Serve immediately.

Steps:

• Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
• Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.

Steps:

• Prepare salsa. Cover and refrigerate until serving time.
• Mix remaining ingredients except fish in an ungreased 8x8x2 baking dish.
• Add fish; turn to coat with marinade.
• Cover and refrigerate at least 1 hour but not longer than 2 hours.
• Set oven control to broil.
• Spray broiler pan rack with nonstick cooking spray.
• Remove fish from marinade; reserve marinade.
• Place fish on rack in broiler pan.
• Broil with tops about 4" from heat about 16 minutes, turning and brushing with marinade after 8 minutes, until fish flakes easily with a fork.
• Discard any remaining marinade.
• Serve fish with salsa.

Steps:

• Mix together salsa ingredients and chill.
• Season swordfish steaks with salt and pepper.
• Coat grill rack with cooking oil spray before heating; prepare grill.
• Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
• Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
• Baste frequently with oil/lime mixture.
• Serve swordfish topped with mango salsa, or as a condiment.

Steps:

• Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
• For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

Steps:

• Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
• Combine all the other ingredients in a jar and shake until mixed.
• Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
• To serve place fish on plate drizzle with sauce and serve with salad greens on the side.

Steps:

• Combine all the ingredients, except the swordfish and salsa, in a mixing bowl.
• Place the fish in a resealable container.
• Pour the marinade over the swordfish and move the fish around to make sure it is evenly covered.
• Marinate in the refrigerator for 6 to 8 hours.
• Start the coals in a charcoal grill or preheat a gas grill.
• Place the swordfish steaks on the grill and leave undisturbed until grill marks form.
• Then, rotate the fish 90 degrees to create a second set of marks.
• After about 4 minutes, turn the fish to cook on the other side for another 4 minutes, or until firm but still juicy.
• To serve: Place 1 steak on each plate and top with a generous spoonful of the salsa.

Steps:

• Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
• Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
• Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
• DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

Steps:

• Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
• In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
• Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
• Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
• Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.