Whenever the weather is right, it’s tempting to step outside for a cookout. Nothing beats perfectly seared steak fresh off the grill, but while those coals are burning, you might want to try a different protein this season. Consider these fish recipes to spice up your grilling game.
Grilled Tuna Steak
A hearty tuna steak is ideal grill fare, as it sears wonderfully and pairs well with many of the same sides that go along so nicely with a good New York strip or filet mignon. You can also enhance the flavor of this dish with a savory scallion sauce. To make the sauce, char a couple of green onions on the grill for two minutes on each side. Let them cool on a cutting board, then chop them and mix them in a bowl with soy sauce, sesame oil, salt, and the juice and zest of lemons and limes.
The tuna steaks themselves will need to cook on the grill for about three minutes per side if you’re going for medium rare. Once they’re ready, just plate them and spoon the scallion sauce over each steak. Rice would be a fine side for this dish, while you could garnish the plate with a lemon wedge.
Mahi Mahi Tacos
Mahi Mahi packs a lot of flavor on its own, allowing it to shine through even when you serve it in a thoroughly seasoned and spiced dish. That makes grilled mahi mahi an excellent taco filling, so warm up some corn tortillas, chop some fresh onion, and wash some cilantro for some Mahi Mahi tacos. To accompany the fish, consider whipping up a piquant pineapple salsa. Start the salsa by mixing chopped pineapple, onion, jalapeño, and cilantro in a bowl, then tossing those ingredients with apple cider and extra-virgin olive oil. Let it all chill in the fridge while you mix your spices – salt, pepper, cumin, paprika, onion powder, garlic powder, oregano, and cayenne.
To prep the fish, drizzle on a little mayonnaise, sprinkle on your spice mix, then put the mahi mahi in the fridge to soak in the seasoning for at least 20 minutes. When the fish is ready, char it on the grill for six to eight minutes, and remember to turn it over halfway through the process. Just before the fish are ready, you can heat up the tortillas on the grill. Finally, take everything off the heat, make your tacos, and garnish with a little pineapple salsa.
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