Fish Stock

- Fish stock is a commonly needed ingredient in many fish dishes. This one is best to be prepared in advance. You can also buy frozen or canned fish stock.

Ingredients:

2 pounds fish bones (snapper, cod, perch, sole or trout)

4 cups water

1 cup dry white wine

1 small onion, chopped

1 small carrot, peeled and chopped

12 fresh parsley stems

1 teaspoon fresh thyme, minced

1 bay leaf

Directions:

1. Carefully remove fat, gills, and tail from the bones. Wash them with water.

2. In a large stock pot over high heat add fish bones, water, wine, onion, carrot, parsley, thyme and bay leaf. Bring contents to a boil.

3. Simmer over low heat for 40 minutes. Use a wooden spoon to crush the fish bones.

4. Using a very fine strainer,or colander with cheesecloth, strain into a large bowl.

5. Allow to cool before covering and placing in the refrigerator. Can stay in refrigerator up to 3 days or in freezer for 2 months.

Fresh Grilled Tuna Steaks with Rosemary Risotto

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons fresh lemon juice
8 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3 teaspoons fresh rosemary, finely chopped
5 cups fish stock
1 large white onion, chopped
3/4 cup dry white wine
2 cups arborio

Directions:
1. Combine 3 tablespoons olive oil, lemon juice, red pepper, and half of the chopped rosemary in a small glass baking dish. Add tuna and marinate for 30 minutes.
2. Preheat charcoal grill.
3. Heat fish stock in a medium saucepan over low heat.
4. In a large saucepan  heat 2 tablespoons of the olive oil and saute the onion, about 8 minutes. Add remaining chopped rosemary and arborio. Stir for 1 minute.
5. Add in the wine and stir for 2 minutes. Then add 3/4 cup of the fish stock. Adjust heat to simmer. Continue to add in stock 3/4 cup at a time. Stir constantly.
6. Cook risotto for a full 20 minutes or until tender.
7. Grill fresh tuna steaks over medium-high heat, 4 minutes per side. Transfer steaks to work surface and cut into cubes.
8. Serve on top of risotto.

Fresh Oven-Baked Tuna Steaks with Artichokes

Serving Size: 4

Ingredients:
  4 fresh tuna steaks
  2 large eggs
  1 tablespoon milk
  3 tablespoons bread crumbs
  1/4 cup olive oil
  2 large garlic cloves, minced
  6 large marinated artichoke hearts, reserving marinade
  sea salt and fresh ground pepper, to taste
  1 tablespoon fresh parsley, finely chopped

Directions:
1. In small mixing bowl combine eggs and milk, whick until smooth.
2. In another small bowl combine bread crumbs, salt and pepper.
3. In a large skillet add olive oil over medium-high heat. Preheat oven to 350 degrees.
4. Dredge tuna steaks in egg, then dip in crumb mixture on both sides.
5. Saute steaks in oil, 2-3 minutes each side.
6. Place steaks in glass baking dish. Drizzle some of the artichoke marinade over steaks and place artichokes next to the steaks.
7. Bake for 20 minutes. Garnish with parsley.

Honey Mustard Marinade on Fresh Tuna Steak

Serving Size: 4

 

Ingredients:
  4 fresh tuna steaks
  2 tablespoons dijon honey mustard
  2 teaspoons soy sauce
  2 tablespoons rice wine vinegar

 

Directions:

1. Place tuna steaks in a shallow glass dish.
2. In a medium mixing bowl combine mustard, soy sauce and vinegar. Whisk until smooth.
3. Cover tuna steaks with marinade.
4. Cover and place in refrigerator for 1 hour.
5. Preheat grill.
6. Remove from marinade. Grill over hot coals for 4-5 minutes each side.
7. Do not overcook!

Fresh Tuna Steaks with Garlic and Ginger

Serving Size: 4

 

Ingredients:
  4 fresh tuna steaks
  2 tablespoons sesame oil
  2 tablespoons rice wine vinegar
  ¼ cup soy sauce
  1 tablespoon garlic, minced
  1 tablespoon fresh ginger, minced
  1 scallion, sliced
  sea salt and fresh ground pepper, to taste
  olive oil

 

Directions:
1. In a medium mixing bowl combine sesame oil, vinegar, soy sauce, garlic, ginger, and scallion. Whisk until smooth.
2. In a shallow dish place tuna steaks.
3. Pour mixture on top of the steaks. Marinate for 30 in refrigerator.
4. Preheat grill. Brush grill with olive oil.
5. Remove fish and sprinkle both side with sea salt and pepper.
6. Grill tuna steaks over high heat, 4-5 minutes on each side or until cooked thoroughly.

Grilled Bourbon Tuna Steaks

Serving Size: 4

 

Ingredients:
  4 fresh tuna steaks
  cup bourbon
  sea salt and fresh ground pepper, to taste
  olive oil

 

Directions:
1. Place fish in a shallow glass dish. Pour bourbon on top of the fish and let marinate 1 hour at room temperature.
2. Preheat the grill. Brush the grill with olive oil.
3. Remove steaks from the marinade, pat them dry. Brush them lightly with olive oil. Sprinkle both sides with sea salt and pepper.
4. Place on grill over high heat. Grill for 4-5 minutes on each side or until cooked thoroughly.

Broiled Tuna Steaks

Serving Size: 4

 

Ingredients:

4 fresh tuna steaks, 1 ½ lbs.

salt and pepper, to taste

2 teaspoons paprika

3 tablespoons unsalted butter, melted

 

Directions:

1. Turn oven on broil, hi setting.
2. In a small mixing bowl combine salt, pepper, and paprika.
3. Sprinkle mixture over both sides of the steaks.
4. Brush both sides with half of the butter.
5. Place fish on broiler pan. The tops of the fish should be about 4 inches from the heat. Broil for 5 minutes. Brush with butter. Gently turn them over. Brush with butter. Broil for an additional 5 minutes.

Sweet and Sour Tuna Steak Stir-Fry

Serving Size: 4

 

Ingredients:

1 lb. fresh tuna steaks, cubed

1 15 oz. can pineapple chunks, reserve juice

3 tablespoons vinegar

3 tablespoons orange juice

¼ cup brown sugar

¼ cup soy sauce

¼ cup catsup   

2 tablespoons corn starch

2 tablespoons olive oil

1 medium green pepper, cubed

 

Directions:

1. Drain can of pineapples, reserving ¾ cup juice.
2. In a medium mixing bowl combine reserved juice, vinegar, orange juice, brown sugar, soy sauce, catsup and corn starch. Whisk until smooth. Set aside.
3. In a wok or large skillet add the olive oil in over high heat. Once hot add fish, cook for 3-5 minutes or until flakey. Remove and set aside.
4. Stir sauce into wok, cook until it begins to thicken. Add green pepper and pineapple, cook for 3 minutes. Then add fish back in. Cook for 1 additional minute.
5. Serve over steamed rice.

Teriyaki Tuna Steaks

Serving Size: 4

 

Ingredients:

4 fresh tuna steaks, 1 inch thick

2 tablespoons orange juice

½ cup soy sauce

1 tablespoon olive oil

1 tablespoon sake

1 teaspoon fresh ginger, grated

1 teaspoon honey

1 garlic clove, minced

 

Directions:

1. In a medium mixing bowl combine all ingredients, except for the tuna, whisk until smooth.
2. Place tuna steaks in a shallow dish. Pour marinade on top. Cover and marinate for a ½ hour at room temperature or in the refrigerator for 2 hours.
3. Remove tuna from dish, reserving marinade. Place steaks on a greased broiler pan. Brush steaks with some of the marinade. Broil 1 side of the tuna for 5 minutes. Turn fish over, brush on marinade, and broil for additional 4 minutes or until fish flakes easily.

Italian Grilled Tuna Steaks

Serving Size: 4

 

Ingredients:

4 tuna steaks

¼ cup olive oil

3 teaspoons fresh basil, finely chopped

2 teaspoons dried oregano

1 large garlic clove, minced

1 teaspoon thyme

sea salt and pepper, to taste

3 tablespoons white vinegar

 

Directions:

1. In small mixing bowl combine olive oil, basil, oregano, garlic, thyme, salt and pepper, and vinegar. Whisk until smooth.
2. Place tuna steaks in a resealable container. Pour mixture over steaks and marinate for 30 minutes in the refrigerator.
3. Grill or sear steaks over medium-high heat until flakey, about 5 minutes per side.

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