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.

Seared Ahi Tuna Steaks

Serving Size: 4

 

Ingredients:

4 limes, juiced

¼ cup soy sauce

1 cup fresh cilantro, finely chopped

1 clove garlic, minced

¼ cup olive oil

¼ teaspoon sugar

4 ahi tuna steaks

3 tablespoons olive oil

sea salt and pepper, to taste

 

Directions:

1. In a medium mixing bowl combine lime juice, soy sauce, cilantro, garlic, ¼ olive oil, and sugar. Whisk until smooth.
2. In large skillet pour in the 3 tablespoons of olive oil over medium-high heat. Season the tuna steaks with sea salt and pepper. Place steaks in hot oil, 1 minute each side.
3. Pour the sauce in over tuna. Remove the tuna immediately; cook the sauce for 2 minutes.
4. Serve the tuna atop of steamed basmati rice; pour sauce from the skillet over the tuna steak.

Grilled Fresh Tuna Steak with Steamed Spinach

 

Serving Size: 4

Ingredients:
4 fresh tuna steaks
1 teaspoon cornstarch
½ cup rice vinegar
½ cup soy sauce
3 tablespoons sesame oil
1 lb. spinach leaves, stemmed
1 cup basmati rice, steamed

Directions:
1. In small mixing bowl combine cornstarch and rice vinegar. Whisk until smooth.
2. In a medium skillet pour in soy sauce over medium heat. Stir in vinegar mixture. Simmer until it begins to thicken.
3. In a vegetable steamer, steam spinach. Do not overcook.
4. Meanwhile, rub both sides of tuna steaks with sesame oil. Grill over hot coals about 5 minutes on each side.
5. Serve on top of spinach leaves and steamed rice.

Ground Sea Salt

Fresh Ground Sea salt is an essential spice for almost every meal.  Ground Salt should never be replaced with Salted Butter when cooking.  Not only can you salt your Tuna to taste, but the flavor of freshly ground sea salt cannot be match.

Paprika

There are many different types of Paprika and most of them bring out the flavor of a fresh tuna steak nicely.  Paprika comes from certain types of peppers.  Paprika not only taste great, but it has medicinal purposes and benefits such as a high concentration of vitamin C.