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[Queball]

This is an adaptation of a tasty seafood recipe from Weber’s “Art of the Grill” cookbook.
                     Marinated & Grilled Tuna Steaks
                  with Jalapeno/Citrus relish

The Ingredients:
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MARINADE
- 3 TBS, Olive Oil
- 2 TBS, Oregano, finely chopped
- 1 TBS – Orange Juice
- 1 TBS – Orange Liquor
- ½ tsp, Cayenne Pepper
- 1 tsp, Kosher Salt

RELISH
- 4 Oranges, small
- 2 Lime
- 1 tsp, Honey
- 1 Jalapeno pepper, seeded and minced
- 1 tsp, Red Pepper Flakes
- 1/4 tsp, Ground Cumin
- 1 TBS, Orange Juice
- 1 tsp, Gran Gala, orange liqueur

2 to 4 Tuna steaks, 7 to 8 oz each, 1” Thick

[Queball]

The tuna is plated on a bed of the long grained, wild rice, with the grilled orange and lime slices, sliced jalapenos & topped with the warm jalapeno/citrus relish.
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If Fish is your dish .... This one's "Delish"! 

[Bar-B-Lew]

I would eat it if it was a pork chop.

[Bentley]

Do you enjoy Ceviche?

I have yet to understand the current sushi craze. I have enough trouble eating the stuff well cooked, yet to think about eating it raw!

And am I correct in assuming, since I do not buy or eat it, and it has been a long time since I have seen a price on it.  But isn't Swordfish about $16/lb.?  We almost start to get into Dray Aged beef cost at that price!  I know I can have a fine Tenderloin from Costco...less then that!

[Kristin Meredith]

Just beautiful Queball.  I hope that, in a couple of days, you will consider moving this to "Here's How I....Cook Fish"  I would hate to see this beautiful tutorial sink into general discussion oblivion.

[Bentley]

I like it!

[Kristin Meredith]

The admins can move things but I guess a member can't.  If you allow, in a couple of days I will move it so that it can be much more accessible over time.

[pz]

Oh man, that looks good!  I love tuna steak, hot seared on the outside, but admit that I like it rare in the center.

Great cook Queball, and I'll need to try that marinate - I normally only use salt and pepper, and sear the tuna on the IR burner.

[Free Mr. Tony]

Great presentation! Not a huge tuna fan. Have tried many times because I figure I must be missing something since people love it so much. Have tried it from very nice restaurants, and it just ok. Not wrong with it, but just decent. Swordfish, on the other hand, I like alot. Don't eat often either,  but great fish. Mahi Mahi is a nice middle ground between the flaky and the steaky fish. Hard to find good Mahi around me though.

[Bentley]

I give you my word I will not!

You shouldn't have a lot of it.

[Kristin Meredith]

My first "Anything But" competition I turned in Mahi Mahi with a warm pineapple jalapeno sauce.  I got 2nd place and was thrilled!

[Kristin Meredith]

I am thinking back to 2003, so I may be wrong, but I think it was a seafood anything butt because it was a beach contest in San Diego (Imperial Beach).  But my recall is that most teams went the shrimp and lobster route.  The Mahi Mahi was from a really fine all seafood market in Burbank and was not cheap, so I do think it was some excellent eating and stood out.

Complete aside -- the most fabulous "Anything But" comp I have ever seen, much less judged, was the competition at the Mandalay Bay in 2003.  You would swear the half of the entries had come from highly trained executive chefs at multi-starred restaurants.  Too bad they never allowed pictures in the tent.

[pmillen]

Queball!  That's fantastic!  I'm always looking for new ways to cook fish.  That looks wonderful and made even more so by the excellent way you showed us how to do it.

I'll cook it the way we prefer—sear it fast on each side so that it's very rare in as much of the middle as possible.  Maybe I can do that by setting my controller to have a large steady flame blasting up through the direct zone.