© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Mesquite Cookery by John 'Boog' Powell
4 each Tuna Steaks (fillets) approximately 8 ounce each
1 cup Unsalted butter
2 tablespoon Minced cilantro
1 teaspoon jalapeño or serrano chili peppers, finely minced
2 teaspoon garlic, finely minced
1 teaspoon ginger, finely minced or ginger powder
Place softened butter in mixing bowl and beat till fluffy. Blend in the cilantro, chili, garlic, and ginger. Spoon dollops of butter mixture onto waxed paper and refrigerate ahead of time for readied individual servings. Refrigerate.
Place fish on rack 3 inches from mesquite coals. Grill fish about 4 to 5 minutes on each side. Place dollops of spiced butter on the finished fillet, or warm the spiced butter and spoon over the cooked steaks.