Grilled Coconut Tuna
Submitted by: suzi Conklin
Tuna steaks are flavored with a fruity marinade then coated with coconut and cooked until rare. Marinade is reduced to produce a rich sauce.
Ingredients
Four 6 oz fresh tuna steaks, marinated
Marinade:
1/8 cup red wine
2 cloves fresh garlic, minced fine
2 tablespoons blackberry jam
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 teaspoon crushed fennel seeds
Coating:
1 cup sweetened coconut, shredded
Oil for frying
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Method
Preheat oven to 375 degrees. Mix marinade in bowl and blend well. Place marinade and fish in Ziploc plastic bag and marinate fish for at least 1/2 hour (longer is better) up to 4 hours. Reserve marinade in small sauce pan. Place coconut in flat baking dish. Coat fish with coconut; pressing coconut into the fish. Heat 2 tablespoons oil in flat oven proof fry pan able to hold four fish steaks or oil a flat grill. Carefully watch frying process as coconut burns quickly. Keep heat on medium once oil is hot enough for frying (i.e. when drop of water sizzles in oil). Fry fish until golden brown. Tuna is usually served rare, if you desire well done fish, place fish in oven and bake until desired temperature. Boil marinade on low heat for at least 10 minutes until reduced slightly. Place each fillet on place and drizzle with reduced marinade.
Notes: This recipe is delicious served on top of steamed kale that has been drizzled with balsamic vinegar and olive oil then sprinkled with macadamia nuts. Serve with French bread for a complete meal.
Number of Servings: 4
Submitted by: suzi Conklin ( See all of suzi Conklin Recipes )
Submitted by: suzi Conklin
Tuna steaks are flavored with a fruity marinade then coated with coconut and cooked until rare. Marinade is reduced to produce a rich sauce.
Ingredients
Four 6 oz fresh tuna steaks, marinated
Marinade:
1/8 cup red wine
2 cloves fresh garlic, minced fine
2 tablespoons blackberry jam
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 teaspoon crushed fennel seeds
Coating:
1 cup sweetened coconut, shredded
Oil for frying
Save Recipe
Print This Recipe
Add to my Recipe File
Create Cookbook
Method
Preheat oven to 375 degrees. Mix marinade in bowl and blend well. Place marinade and fish in Ziploc plastic bag and marinate fish for at least 1/2 hour (longer is better) up to 4 hours. Reserve marinade in small sauce pan. Place coconut in flat baking dish. Coat fish with coconut; pressing coconut into the fish. Heat 2 tablespoons oil in flat oven proof fry pan able to hold four fish steaks or oil a flat grill. Carefully watch frying process as coconut burns quickly. Keep heat on medium once oil is hot enough for frying (i.e. when drop of water sizzles in oil). Fry fish until golden brown. Tuna is usually served rare, if you desire well done fish, place fish in oven and bake until desired temperature. Boil marinade on low heat for at least 10 minutes until reduced slightly. Place each fillet on place and drizzle with reduced marinade.
Notes: This recipe is delicious served on top of steamed kale that has been drizzled with balsamic vinegar and olive oil then sprinkled with macadamia nuts. Serve with French bread for a complete meal.
Number of Servings: 4
Submitted by: suzi Conklin ( See all of suzi Conklin Recipes )
