North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

July 11, 2016 | Vanda Lewis

another fresh seafood idea

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria.

Prepare Herb Butter and set aside.

In small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well.

Place steaks in single layer in shallow baking dish. Pour marinade over them, reserving 1/3 cup. Marinate in refrigerator about 45 minutes, turning occasionally.

Drain fish. Discard used marinade. Place steaks in well-greased hinged grill. Cook about 4 inches from heat until done on one side, about 6 to 8 minutes. Baste with reserved marinade and turn. Cook on other side until done, about 6 to 8 minutes. Spread with Herb Butter. Serves 8.

Herb Butter

In small bowl, combine butter, green onion, parsley, tarragon and mustard. Set aside for flavors to blend. Serve over tuna steaks.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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