Ginger Pineapple Tuna


¼ tsp crushed red-pepper flakes
1 clove garlic, minced
1 lb tuna steaks, 3/4"-1" thick
1 navel orange, peeled and cut into 8 pieces
4 red cherry tomatos
1 can (8 oz) pineapple chunks in juice
2 Tbs. soy sauce
1 tsp sesame oil
2 tsp finely chopped peeled fresh ginger

Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red-pepper flakes, and garlic. Stir to combine. Set aside 2 tablespoons of marinade for fruit skewers, and put remaining mixture into a 1-gallon zip-top plastic bag. Add tuna and seal bag. Shake well to coat fish. Refrigerate at least 30 minutes.

While fish marinates, thread evenly divided pineapple chunks, orange pieces, and tomatos onto 4 skewers (if using wooden skewers, soak them in warm water 20 minutes first).

Coat grill rack with cooking spray. Preheat grill to medium.

Place fish onto prepared grill rack, and grill, brushing with marinade, 5 minutes on each side or until fish flakes easily.

Out here, in California, the grills are always going, so I have not cooked it any other way. There are pans that have the “grill” on the bottom of the skillet. I bet that would work just as well. If you don’t like tuna, use snapper or any kind of fish that is yummy to you. Beware of the BBQ, some of the fish will need to have foil underneath so that they don’t fall through the grate.

If you really want to get grilling…try taking green peppers that have been seeded and cut in quarters, tomatos that have been cut in half and corn on the cob still in the husk and cook them to perfection. Grill straight on with the veggies and you will never eat corn on the cob that has been boiled or steamed again.

The veggies are bbq’d until they are really scorched (but not burnt) and the corn is cooked until tender. Shuck that corn and cut up the veggies to a good eating size and you are ready to serve.

Now that is a BBQ to shout about!

- posted by Shar @ 12:15 AM