Grilled Coconut Tuna

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
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 )

Marinating 'may cut cancer risk'

Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled, research suggests.

Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).

However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.

Details of the research are highlighted in New Scientist magazine.

It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact
Dr Kat ArneyCancer Research UKHowever, experts said the effect on health was likely to be minimal.

The high temperatures associated with frying and grilling convert the natural sugars and amino acids found in meat into HAs.

Previous research has shown that an olive oil, lemon juice and garlic marinade cut HA levels in chicken by as much as 90%.

The latest research, by a team at the University of Porto and published in the Journal of Agricultural and Food Chemistry, focused on the effect of an alcohol marinade.

They found six hours of marinating in beer or red wine cut levels of two types of HA by up to 90% compared with unmarinated steak.

Beer was more efficient at reducing levels of a third type of HA, cutting levels significantly in four hours, while wine took six hours to achieve a similar effect.

Sugars
The researchers believe the key could be water-retaining sugars found in beer and wine.
These sugars - which are more abundant in beer than wine - may block the movement of water-soluble molecules within the steak to the surface, where high heat converts them into HAs.
The researchers also found that tasters preferred the smell, taste and appearance of beer-marinated steak.

Scientists have found 17 different HAs resulting from the high temperature cooking of meat.
One study showed a strong link between stomach cancer and consumption of cooked meats.
People who preferred their beef medium-well or well done were more than three times more likely to suffer stomach cancer as those who ate rare or medium-rare beef.

Other research has suggested an association between eating fried, grilled or barbecued meats and an increased risk of bowel, pancreatic and breast cancer.

Dr Kat Arney, senior science information officer at Cancer Research UK, said: "We know that regularly eating large amounts of red or processed meat increases your cancer risk.

"It may seem appetising to marinate steak in beer or wine, but this will have a minimal impact on the effect of the meat on your cancer risk and the best way to reduce your risk of cancer from eating red and processed meat is to eat less of it overall.

"Cancer Research UK recommends that a healthy diet should include plenty of fibre, fruit and vegetables and limited amounts of red meat and alcohol."

Labor Day Grilling: Steak, Ribs, Squash and Beans

As Labor Day rolls around, workers across the country are looking forward to sleeping in and generally being lazy on their much coveted day off. But one brave group, tongs in hand and apron tied tight, will not be shuffling around the house in slippers all day.

Chef Adam Perry Lang cooks up some recipes for the holiday weekend.

They are bold, fearless. They stand tall in the heat of the sweltering summer sun and command fire with a flick of their wrists.

They are the grill masters, and throughout the nation this weekend they will be laboring away on their grilling masterpieces.

"Good Morning America" is here to offer up some delicious summer dishes to get them started in the right direction. Now, grillers: To spatulas!

Get a taste from some recipes below, and for a full list of recipes to complement any occasion, click here.

Skirt Steak With Garlic and Chiles
Serves six to eight. Makes four skirt steaks, about one pound each.
Ingredients:
Marinade -
1 cup freshly squeezed orange juice 1½ cup freshly squeezed lime juice 2 tablespoons honey 1 tablespoon soy sauce 1½ cup coarsely chopped sweet white onion 10 garlic cloves 1 tablespoon crushed hot red pepper flakes 1 tablespoon kosher salt 1 teaspoon cumin 1 teaspoon dried oregano, preferably Mexican
Seasoning Blend -
Related

Five Budget-Conscious Main Courses

WATCH: Get the Most From Your Grill

Delicious Summer Couscous and Chicken

2 tablespoons mild chile powder, preferably Chimayo, Ancho or Hatch 1 tablespoon garlic salt 1 tablespoon lemon pepper 1 tablespoon coarsely ground fresh black pepper ¼ cup canola or vegetable oil
Resting Butter -
8 tablespoons (4 ounces) unsalted butter ¼ cup finely chopped flat leaf parsley or cilantro 1 tablespoon freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 4 garlic cloves, grated on a Microplane grater 1 teaspoon crushed hot red pepper flakes
1. Place all of the marinade ingredients in a blender and blend for 30 seconds.
2. Place the skirt steaks in one extra large resealable plastic bag with the marinade (or divide between two smaller bags). Squeeze out any excess air from the bag and close. Roll the bag to evenly coat all of the meat in the marinade. Refrigerate for at least one hour and up to three.
3. Preheat a well-oiled charcoal grill or all areas of a gas grill to high.
4. Combine all of the spice blend ingredients together.
5. In a small saucepan, combine all of the resting butter ingredients, stirring to combine as the butter melts. Divide between two disposable aluminum pans, preferably 13 1/2 by 9 5/8 by 2 3/4- inch lasagna pans.
6. Remove the steaks from the bag and blot dry with paper towels. Season the steaks liberally, but not too thick with the blend.
7. Using a brush, blot all sides of the meat to lightly coat with canola oil.
8. Place the steaks on the grill, close the lid, and do not move for two minutes.
9. Flip the steaks over and repeat on the second side, grilling without moving for two minutes.
10. Place the steaks into one of the pans with the resting butter, turning to coat in the butter.
11. Clean and re-oil the grill grates.
12. Letting any excess butter run off into the pan, place the steaks back on the grill and do not move for two minutes. For rare, leave the steaks for two minutes per side without moving. For medium, three minutes per side will do, and for medium well, do not touch the steaks for four minutes per side.
13. Cut against the grain of the meat on the diagonal.
Recipe courtesy of Adam Perry Lang of Daisy May's BBQ in New York City.