Category Archives: Summer Favorites

INGREDIENTS FOR FISH:

1 1/2 lb                 Fish of choice (Halibut, Albacore Tuna, Mahi, Swordfish)

AN                         Olive Oil for brushing on fish

TT                         Salt and Pepper

INGREDIENTS FOR SAUCE:

1/2 cup                    Finely Chopped Parsley

2 tbs                       Small Capers, rinsed

1                              Shallot, finely diced

1 tsp                       Lemon Zest, grated and finely diced

1/3 cup                  Extra Virgin Olive Oil

1 tbs                       White Wine or Champagne Vinegar

2 tsp                       Fresh Lemon Juice

tt                              Salt and Freshly Ground Pepper

INSTRUCTIONS FOR THE FISH:

Brush the fish with the olive oil and season with salt and pepper to taste.  Grill the fish, turning once, about 7 minutes per inch of thickness total.  Serve with sauce and roasted potatoes.

INSTRUCTIONS FOR THE SAUCE:

Whisk everything together, seasoning with salt and pepper to taste.  Let it stand for 10 minutes, then tasting again adjusting the seasoning, adding more vinegar or lemon juice as needed.

INGREDIENTS:

1 lb             Tuna Filet, sushi grade and trimmed

2 tbs           Mustard Seeds, crushed

2 tbs           Coriander Seeds, crushed

2 tbs           Cumin Seeds, crushed

2 tsp           Salt

1 tsp           Pepper

3/4 cup       Mayonnaise

1/4 cup       Pickled Ginger

2 tbs            Powdered Wasabi

2 tbs           Red Onion, chopped

1 tsp            White Pepper

2 cups        Napa Cabbage, thinly sliced

2 tbs           Rice Vinegar

1 tbs           Sesame Oil

1/4 cup       Green Onions, chopped

4                  Egg Buns, cut in half

INSTRUCTIONS:

Cut the tuna into four steaks weighing 4 ounces each, or have your fishmonger do it for you.  Coat the tuna with the cumin, coriander, mustard, 2 tsp of salt and 1 tsp of pepper.  Set aside.

For the ginger wassail mayo: Place the mayonnaise in a small food processor and add the ginger, wassail, red onion and white pepper.  Process until well blended.  Transfer to a bowl and set aside.

For the slaw: Place the sliced cabbage in a bowl and set aside.  Place the vinegar, oil and green onions in a processor.  Blend until combined.  Pour the oil mixture over the cabbage and toss to coat.  Set aside.

Heat a grill to medium-high to high heat.  You should be able to hold your hand above the coals to the count of five and the grill is ready.  Oil the grill and place the tuna on the grill and sear for about 2 minutes each side.

While the tuna is cooking, toast the buns on a warm place on the grill away from the coals.  Once they are toasted, remove them and set aside.

To assemble, coat the bottom and top of the buns with the mayonnaise and place the tuna on the bottom bun.  Pile about half a cup of the slaw on the top of the tuna, then cover with the top half of the bun.  Serve.