Broiled Fresh Tuna With Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SALSA
TUNA
-JUDI M. PHELPS, G.PHELPS1
5 large: Tomatoes, peeled, seeded, and chopped
1 cup: Bermuda onion, chopped
3: Hot peppers such as jalapeno seeded and minced*,
1/4 cup: Orange juice, freshly squeezed if possible
1: Lime, juice of
2 tbsp: Fresh basil, chopped
Salt, optional
2 lbs: Fresh tuna-about 1-in thick,
1/2 cup: Olive oil,
1: Lemon, juice of
Ground black pepper,
Directions:
*Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange juice,
lime juice, corander, and salt to taste in a large bowl. Press down
slightly on the mixture to extract some of the tomato juices. Cover
the bowl with plastic wrap, and set aside for at least 1 hour to
allow the flavors a chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3
oil to 1/3 lemon juice for a few minutes before broiling. Drain the
fish, reserving the marinade. Broil the fish for about 5 minutes on
each side--or until cooked through, basting occasionally with the
reserved marinade. Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with
coriander. SOURCE: The Legal Seafoods Cookbook
~---
Judi
Source from luhu.jp
SALSA: Mix together the tomatoes, onions, peppers, orange juice,
lime juice, corander, and salt to taste in a large bowl. Press down
slightly on the mixture to extract some of the tomato juices. Cover
the bowl with plastic wrap, and set aside for at least 1 hour to
allow the flavors a chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3
oil to 1/3 lemon juice for a few minutes before broiling. Drain the
fish, reserving the marinade. Broil the fish for about 5 minutes on
each side--or until cooked through, basting occasionally with the
reserved marinade. Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with
coriander. SOURCE: The Legal Seafoods Cookbook
~---
Judi
Source from luhu.jp