Steamed Tuna Fish Recipes
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
- Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
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- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
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