By TOOLBELT DIVA on August 02, 2005
"My favourite way to cook fish of any kind is on a barbecue grill, or oven baked. This recipe is not as daunting as it would appear at first reading. The ingredients of this recipe seem to blend beautifully, from preparation of the Albacore Tuna, to final mixing of stuffing. The blending of herbs and seasonings was largely by guess and by golly; but having had considerable experience with seafood cooking, I was able to draw upon this knowledge to put together a rather tasty assortment of ingredients which compliment each other and complement this recipe. Have your fish monger trim the tail fins, but leave its head intact. All other fins should be removed. Your fish monger will clean the Tuna for you, to your specifications. This recipe can be adapted to oven baking as well. Note: Use a heavy foil to wrap fish prior to cooking. Important preparation of the foil follows under "Directions"."
Serving Size: 1 (438 g)
Servings Per Recipe: 10
"This might just be the best recipe ever. It's that good. The perfect blend of spices. I did not make exactly as written...I didn't have a whole fish but a bunch of little filets, which I spread with the shrimp filling and then rolled up. It was truely was to die for. Next time I run across a WHOLE fish (it happens occasionally) THIS is the recipe!"
"Have not rated this yet, it looks great. Is the tuna skin on or off?"
"I did not rate this RSC #7 recipe simply because I did not use a whole Tuna, a few ingredients or a charcoal grill (I am single and just cooking for myself). However, I did use a 2lb. whole Tilapia fish and baked in my toaster oven. With that said, I would rate this recipe **** 4 stars! It was fun "building up" this recipe and then wrapping up the fish/veggies in aluminum foil; I have never baked using this method. Thanks for sharing this most interesting fish recipe."