| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Mexico, Sauce/gravy, Archived | 4 | Servings | |
INGREDIENTS
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 5 | lg | Tomatoes; peeled, seeded, and chopped |
| 1 | c | Bermuda onion; chopped |
| 3 | Hot peppers such as jalapeno seeded and minced* | |
| 1/4 | c | Orange juice; freshly squeezed if possible |
| 1 | Lime (juice of) | |
| 2 | tb | Fresh basil; chopped |
| Salt; optional | ||
| 2 | lb | Fresh tuna-about 1-in thick |
| 1/2 | c | Olive oil |
| 1 | Lemon (juice of) | |
| Ground black pepper |
INSTRUCTIONS
SALSA TUNA *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired. SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld. TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread. VARIATION: Substitue swordfish for tuna and replace basil with coriander. SOURCE: The Legal Seafoods Cookbook ~--- Judi File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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