Marinated Grilled Tuna Steak

3 (4 ounce) fresh tuna steaks

Ground black pepper (to taste)

Marinade:
1/4 cup orange juice
1/4 cup low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon lemon juice or 1 tablespoon lime juice
3 tablespoons oil
2 tablespoons chopped fresh parsley
3 fresh garlic cloves, minced

In a bowl combine all marinade ingredients until well blended. Place the tuna steaks into a Ziploc bag. Pour the marinade over the tuna steaks & turn to coat.

Refrigerate for an hour at the minimum or overnight if you have the time. Preheat the grill to medium high heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) & place on a plate. Season lightly with freshly ground black pepper on both sides. Let sit at room temp (as I do with anything about to be grilled or put in oven) for ½ hour. We grill our steaks for 2 min per side for a little rare in the middle. Cook longer if you like yours more well done.

Grilled Asian Glazed Salmon

Fresh salmon with or without skin, 3-4 servings

1 tblsp Dijon mustard

3 tblsp reduced sodium soy sauce

3 tblsp olive oil

1 tblsp sesame oil

1 tblsp rice wine vinegar

3 tblsp + 2 tblsp sweet Asian chile sauce, divided

A swirl or two of Sriracha, depending on your heat preference

Garlic powder

Ginger powder

Mix all ingredients together except salmon. Taste it to see if there is anything you like more of. This seemed like a perfect combo for us. It also works if you don’t have Sriracha or the rice wine vinegar. The point is this should be an easy throw together with what you have in the house. Important thing to remember is you want a little zing, a little spice and a little sweetness. As for the garlic and ginger, I just throw everything together then sprinkle a very good amount of both. If I had to guess, it’s about 2 tsp of each.

Pour 3/4 of the marinade over salmon in a Ziploc bag, reserving a small amount to glaze salmon after it’s done. Let it marinate at a minimum of 20 minutes at room temp. Pre-heat grill with a smaller grill rack on it. The rack not only keeps the salmon from falling through the main grill grates but I find it protects the salmon from getting burnt . Add a couple more tablespoons of sweet Asian chile sauce to the reserved marinade.

Spray non stick spray on the grill rack. Place the salmon on the rack and grill for about 4 minutes. Depending on the thickness, it’s about 8 min for an inch thick. Use a large spatula to flip carefully. Grill for 4 more minutes. Brush the reserved glaze over the salmon.

Tuna Cilantro Dip

What an unexpected wonderful dip. Sister Lau brought this camping one day and we were blown away. There is a nice heat to it from the jalapeño and it is awesome served with any kind of corn/tortilla chips. This would also be great on a sandwich. 

{Click for Printable Recipe Here}

2 (6 oz) cans Albacore tuna in water (drained)

1/2 cup mayo

1/4 cup sour cream

1 jalapeno pepper, seeded & finely chopped

1/4 cup fresh cilantro (finely chopped)

salt & pepper to taste

Combine all ingredients, chill for an hour. If you like a little more heat, add another jalapeño or leave in some seeds from the one jalapeño. Garnish with fresh cilantro. We love this served with tortilla chips. 

Baked Orange Roughy

I made this fish quite some time ago from Trisha Yearwood's Georgia Cooking cookbook. I was holding out posting it until I could make it again & take better pictures but the time never comes since I love making new things, unless my husband begs for a repeater. So, look past the blurriness of the pic into the flakiness of the fish. It really was delicious. 

2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley (or dried)
1 tsp paprika
1 tsp dried oregano
1/2 tsp dried basil
2 tsp salt
1 tsp pepper
6 orange roughy fillets
1 cup buttermilk, well shaken
Lemon wedges, for serving

Pre-heat oven to 375. In a large flat dish, mix first 8 ingredients. Spray a baking dish with cooking spray. Dip each fillet in the buttermilk & then coat it with crumbs, pressing to be sure they adhere. Arrange the fillets in the baking dish & bake uncovered for 25 minutes or until the fish flakes easily with a fork. Serve with the lemon wedges.

{My Thoughts}

I used dried parsley. As always, use 1/3 of what the recipe states if you switch from fresh to dried herbs. 1/2 cup = 8 tblsp so I used just less than 3 tblsp of dried parlsey. I also used milk instead of buttermilk to cut down on fat & probably would again.

{Click Here to Print Recipe}

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