Ingredient: fresh orange juice

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise

This Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise recipe  imparts a delicate smokiness, stays moist and tastes delicious.

May is Barbecue – or barbeque – or BBQ month! This weekend marks the unofficial start of summer. Summer offers the best selection of fresh, local fish and seafood.

Need some flavor inspirations? One thing you might want to try out this weekend is utilizing grill planks. Planks suited for grilling are widely available, conveniently packaged, and sized to fit a standard grill. Grilling on a soaked wood plank imparts a delicate smokiness to grilled fish recipes. Seafood cooked on a plank stays moist and tender because of the damp smoke that wafts from the wood plank.

Plank cooking is so simple it’s almost foolproof.

Recipe Credit: CookingLight | Photography: Becky-Stayner | Styling: Melanie J. Clarke

Yield: 4 servings (serving size: 1 steak and 1 1/2 tablespoons orange mayonnaise)

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Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
Print Recipe
Servings
4 servings
Servings
4 servings
Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Immerse and soak plank in water for 1 hour; drain.
  2. Prepare grill, heating one side to medium and one side to high heat.
  3. Combine mayonnaise, rind, juice, and chives; stir well with a whisk. Chill.
  4. Lightly coat top of tuna with cooking spray. Sprinkle the tuna with salt; firmly press peppercorns into tuna.
  5. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
  6. Carefully turn plank over; move to medium heat. Place tuna on charred side of plank.
  7. Cover and grill 10 minutes or until desired degree of doneness. Serve tuna with orange mayonnaise.
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Simple Citrus Vinaigrette Over Grilled Swordfish

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Simple Citrus Vinaigrette Over Grilled Swordfish

by Shannon McCarthy

Ingredients

2 tbsp pineapple juice

3 tbsp fresh orange juice

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tbsp sherry vinegar

1/3 cup extra virgin olive oil

6 tbsp diced bell pepper (red, yellow, or green)

1 tbsp diced jalapeño (optional)

1 scallion, minced

1 tbsp finely chopped cilantro

Cayenne pepper to taste

Salt & pepper

2 6 oz. filets of swordfish (or whatever fish you have access to)

Instructions

  1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
  2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
  3. Season with salt & pepper. Set aside.
  4. Pat the fish dry; season with salt & pepper.
  5. Heat canola oil on grill pan over medium-high heat.
  6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
  7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

 

Simple Citrus Vinaigrette Over Grilled Swordfish
Print Recipe
    Servings
    2 Servings
    Servings
    2 Servings
    Simple Citrus Vinaigrette Over Grilled Swordfish
    Print Recipe
      Servings
      2 Servings
      Servings
      2 Servings
      Ingredients
      Servings: Servings
      Instructions
      1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
      2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
      3. Season with salt & pepper. Set aside.
      4. Pat the fish dry; season with salt & pepper.
      5. Heat canola oil on grill pan over medium-high heat.
      6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
      7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.
      Share this Recipe