Blogs, Recipes

Citrus Tuna Steak

Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.

In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.

There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.

Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice. 

For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.

Ingredients

  • 2 tuna steak (ahí or yellowfin)
  • pinch of salt and pepper
  • 6 Tbs. extra-virgin olive oil, divided
  • 4 Tbs. Liquid Aminos or Soy sauce
  • 2 tsp freshly minced ginger
  • 4 cloves garlic, minced
  • 1 cup chopped cilantro
  • juice of 1 lime, plus the zest
  • 2 tsp sugar
  • 1 teaspoon Red Pepper flakes
  • 1 avocado, thinly sliced
  • 8 cups spinach

Instructions

Season both sides of the tuna with salt and pepper.

In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes. 

In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!

Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.

Recipes

Honey Orange Glazed Grouper

This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be  on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?

And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!

I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table. 

What to serve with this dish?

Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.

Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.

Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.

TIP:

I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver.  The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun.  What good is a quick dinner if you are scrubbing the pan all night, right? 

Ingredients 

  • 1 pound grouper fillets
  • 2  tablespoon honey
  • 1 tablespoon orange marmalade
  • 1 tablespoon freshly squeezed Orange Juice
  • ¾  teaspoon Dijon mustard
  • 1 teaspoon light soy sauce
  • ½ teaspoon Red Pepper Flakes
  • 2 teaspoon orange zest
  • 2 teaspoon dried parsley

Instructions

Preheat broiler.

Combine all ingredients except grouper, mixing well.

Season filets with salt and pepper on both sides.

Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.

Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.

*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!

Blogs, Recipes

Blackened Fish Tacos with Avocado Cilantro Sauce

I’d have to say I am an avid taco lover.  I eat tacos of some sort at least twice a week.  

This is one of my favorite taco recipes! 

The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce.  All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool. 

You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like. 

The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime. 

A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day! 

BLACKENED SEASONING

  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ¼  teaspoon sea salt
  • ¼ teaspoon red pepper flakes

FISH

  • 6 (4 ounce) white fish fillets 
  • 2-3 sticks unsalted butter
  • 1 lemon cut into wedges
  • 8 to 10 (6 inch) flour or corn tortillas

THE SLAW: 

  • 1 Tri-color Coleslaw bag
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

AVOCADO-CILANTRO SAUCE:

  • 1 avocado
  • 1 garlic clove
  • ¼ cup cilantro leaves
  • ¼ cup plain Greek yogurt
  • 3 Tbsp lime juice
  • 1 tsp. Sriracha, optional
  • Salt and pepper, to taste
  • 2 Tbsp olive oil
  • ¼ to ½ cup water (depending on consistency)

INSTRUCTIONS

In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside. 

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon  over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.

No one said this was healthy. LOL

To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into pieces. 

To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce. 

Serve with a fresh squeeze of lime and enjoy!