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Go Fish!

Cooking fish at home may seem intimidating at times, but it is really not that difficult to do. Fresh fish has such a great flavor on its own that you don’t need more than some crisp veggies to jazz it up. Here are two amazing recipes with a summertime twist that you can bring to the table in under 20 minutes!

Grilled Tuna Steak with Spring Onion Gremolata

You’ll love this hearty grilled tuna with a zesty herb gremolata topping, that you can grill both indoors and outdoors. Although tuna is one of the more expensive fish types on the market, it is worth making on occasion. This recipe makes two servings for a great date night meal, but it can also be easily multiplied to feed a crowd.

Two tuna steaks cut 1″ thick

For the gremolata:

2 scallions
2 tbsp. chopped fresh parsley
1 1/2 tbsp. lemon juice
2 tbsp. olive oil
1/8 tsp. salt and pepper

1. Heat a heavy duty grill pan on high heat for 2 minutes.
2. Season both sides of the tuna with salt and pepper. Grill the tuna for 2 minutes per side for rare, and 4 minutes on each side for well-done tuna.
3. Meanwhile, in a medium mixing bowl combine the gremolata ingredients and allow to marinate for 10 minutes. It will appear very chunky, that’s fine.
4. Slice the tuna into 1-inch strips and top with gremolata.

Yield: 2 servings

Mexican Grilled Salmon with Fresh Corn Salsa

A simple, fresh salsa is all you need to compliment the natural flaky texture of salmon. Fresh corn is in abundance during the summertime – here’s an easy way to serve it uncooked!

Four 8 oz. salmon fillets
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chipotle chili powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
Olive oil for drizzling on the fish

For the salsa:

2 cups fresh corn, from about 3 ears
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1 small red onion, minced
1/4 tsp. salt
1 lime, juiced
1/4 tsp. paprika
1 tbsp. olive oil

1. Heat up a heavy duty grill pan on high heat for 2 minutes.
2. In a small mixing bowl, combine the fish seasonings. In a separate plate, lightly oil the fish and heavily dust all sides with the spices.
3. Lower the heat to medium and grill the fish for 3-4 minutes on each side. Finish the fish for 10 minutes in the oven for well done.
4. Meanwhile, combine the salsa ingredients in a bowl and toss well. Serve the fish warm or at room temperature with the salsa over it.

Yield: 4 servings

Chef’s Tip:

How can I avoid that “fishy” smell?

Overcooked fish tends to release a strong, fishy smell into the air. Make sure to check the fish for doneness towards the end of the cooking time by separating its flesh in the thickest part of the fish with a fork. It should flake easily.

In some cases, the fish can smell slightly fishy right after it’s been purchased. This does not necessarily mean it is not fresh. Do not rinse it with it with water. Instead, place your fish in a bowl and toss it with a splash of lemon juice (bottled is just fine here) and allow the fish to release any impurities and odors into the juice. At this point rinse the fish with water and place over paper towel to dry before cooking.


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