3 lbs. tuna serves 6
6 small tomatoes, stems removed, diced
3 tablespoons large Spanish capers
2 TBS fruity olive oil
2 bunches arugula, washed and stems removed
Rub or brush the tuna slices with a regular olive oil. Grill on hot outdoor grill or in preheated broiler for about 5 minutes, turning once. Remove fish to platter to cool. To make garnish, mix the chopped tomatoes, capers, fruity olive oil, and vinegar in a small bowl. Before serving, line each plate with arugula leaves. Place the tuna on the arugula and garnish with 2 TBS or so of the tomato mixture. Grind black pepper over each dish.
Light soy sauce
Freshly ground pepper
Not long before cooking, 15-30 minutes, marinate tuna in mixture of sesame oil, soy sauce, a dash of rice vinegar, diced ginger, scallions (onion may be substituted in a pinch), and freshly ground pepper.
Oil grill for cooking over charcoal fire.
Coat tuna with sesame seeds and more ground pepper. Grill for five minutes on each side.
Also good for fresh kingfish.
Mile Marker 19 Grilled Dolphin
3/4 cup olive oil
1/4 cup lite soy sauce
2 bay leaves
1 fennel bulb thinly sliced
½ red onion
1 garlic clove, tinly sliced
1 1-inch thinly sliced, peeled, piece of ginger, slivered
4 dolphinfish (mahi-mahi, dorado) fillets, about 1/3 lb. each
Pour olive oil and soy sauce into large mixing bowl. Squeeze in juice of orange, lemon, and lime and throw in the rinds. Add bay leaves, ground pepper, fennel, onion, garlic, ginger, and thyme and mix well.
Let fish sit in marinade for 10 minutes, turning once or twice.
Grill on charcoal fire with fennel accompaniment. Four minutes on each side.
Adapted from Norman Van Aken, Norman's New World Cuisine, as featured on digitalchef.com.