Grilled Yellowtail Tuna And Pineapple Salsa Recipes

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

Steps:

• Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
• Salsa can be made 1-2 hours in advance, no need to chill.

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

Steps:

• Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
• In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
• To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Steps:

• Slice the top of pineapple and the bottom off. Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off. Cut the pineapple into small slices and then remove the core of each slice. (The core tends to be hard to eat, but I've had some pineapples were it was soft). Dice the remaining pineapple into small pieces.
• Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate.
• Season each side of the fish with garlic powder, fresh ground pepper and sea salt.
• Heat grill to medium high heat. Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare. Top with pineapple salsa! Enjoy!