TUNA STEAKS WITH MINT SAUCE
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
TUNA STEAKS WITH MINT SAUCE
Steps:
- Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
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