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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This grilled fish is a summertime favorite my family requests often, says Shannon Edwards from Arlington, Texas. I adapted it from a traditional Jamaican jerk recipe. Ingredients:
1 medium pink grapefruit |
1/4 cup lemon juice |
1/4 cup lime juice |
2 tablespoons honey |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1 teaspoon crushed red pepper flakes |
2 teaspoons minced fresh gingerroot |
4 tuna steak or fillets (6 ounces each) |
Directions:
1. Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side, basting frequently with reserved marinade.
3. Top tuna steaks with reserved grapefruit sections. Cover and cook 5 minutes longer for medium-rare or until slightly pink in the center. Yield: 4 servings.
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