Salmon Or Tuna Steak With Garlic And Parsley Recipes

BEST TUNA STEAKS MARINADE RECIPE

Steps:

• Combine all of the marinade ingredients and whisk vigorously.
• Place tuna steaks in a gallon ziploc bag. Add the marinade, toss to coat the tuna steaks, press out excess air and seal (if using ziploc bag).
• Transfer to the fridge and chill for 30 minutes.
• Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is just barely pink. Internal temperature should read 90-95 degrees when done. Alternately, steaks can be seared in a skillet over medium-high heat, or broiled in the oven at 400 degrees.

GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER

Steps:

• Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
• Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

TUNA STEAK WITH GARLIC HERB SAUCE

Steps:

• Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes. (Use this time to prep the ingredients for the sauce!)
• Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating.
• Heat the oil in a medium skillet over medium high heat. Add the tuna steaks and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
• Allow the tuna to cool for 3 minutes while you make the sauce.
• Melt the butter in a small saucepan or skillet over low heat. Once melted, add the capers (whole or chopped for a smoother sauce), finely minced parsley, the smashed garlic clove, Dijon mustard, and salt and cook until fragrant, about 3 minutes. Remove from heat and remove garlic clove.
• Slice the tuna against the grain into ½-inch slices and serve immediately with a few drizzles of the sauce.

SALMON IN PARSLEY SAUCE

Steps:

• Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
• Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
• Season the salmon to taste with salt and pepper.
• Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.