My husband and I are not big fish fans but our 5 yr old daughter loves fish so I wanted to make some. I couldn't find a recipe I liked so I made this one up. Everyone has loved it whenever I have made it, even us non-fish lovers. Tasted great and not fishy and really easy to make as well.
From a newspaper clipping from Cooking for Jack (Nicholson, the actor) by Tommy Baratta,1996. The blurb before the recipe says "you have to like the tart taste of lime and the pungent flavor of cilantro to enjoy this dish. It's very quick and easy to make."
The secret to a perfect tuna steak is to cook it as you would a rare or medium-rare steak, overcooking will produce a tough dry fish, the center needs to be pink -- plan ahead the steaks need to marinade for 8-24 hours, prep time includes refrigeration time --- I have made this in the past many times it is *very* good!
This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient, you can off set the the benefits of the dish by adding too much salt." Round out this meal with rice pilaf and a green vegetable or a spinach salad.
I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. *Edited to Add* -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)
Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking.