Southwestern Tuna With Grilled Pineapple And Sweet Onions

By mentat

Ingredients

• MARINADE:
• 4 tuna steaks, 1 1/4"-thk - (6 to 8 oz ea) (may substitute swordfish)
• 1/4 cup olive oil
• 1/4 cup pineapple juice
• 2 garlic cloves minced
• 1 jalapeño pepper seeded, minced
• 1 tablespoon minced fresh oregano or cilantro
• SPICE RUB:
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon freshly-cracked black pepper
• 1/2 tablespoon kosher salt
• FRUIT AND VEGETABLES:
• 4 slices fresh pineapple, 1/2"-thk
• 4 slices sweet onion such as Vidalia, 1/4"-thk
• Vegetable oil for the grill
• 2 limes halved

Details

Servings 4

Preparation

Step 1

For the Marinade: In a shallow bowl, combine the oil, juice, garlic, jalapeño pepper and oregano or cilantro. Add the tuna and turn to coat. Cover and refrigerate, turning once, for 2 hours.

For the Spice Rub: In a small bowl combine the chili powder, cumin, garlic powder, pepper and salt; set aside.

Preheat the grill on high.

Transfer the tuna to a platter, discarding the marinade. Sprinkle both sides of each tuna steak with the spice rub.

Lightly brush the grill rack and both sides of the fish with oil. Grill the fish over high heat for 5 to 6 minutes.

Lightly brush the top of the fish with oil. Using a long-handled spatula, carefully turn the fish. Grill until cooked through, 5 to 6 minutes.

For the Fruit And Vegetables: Immediately after turning the fish, using a clean brush, rub the pineapple and onion slices lightly with oil. Grill, turning once, for 5 to 6 minutes.

To serve, divide the pineapple and onion slices evenly among individual plates and top with a fish steak. Squeeze the juice from a lime half over each fish steak.

This recipe yields 4 servings.

Comments: Tuna steaks stand up to the intense heat of the grill. They also pair particularly well with the flavor of mesquite. The sweetness of the grilled pineapple and onions balances the intense spices. Serve with corn on the cob or your favorite salsa or salad.