| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Restaurant, Washington |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter; softened |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Lemon zest |
|
|
Salt |
| 4 |
tb |
Olive oil |
| 4 |
tb |
Fresh cracked black pepper |
| 3 |
tb |
Fresh cracked pink peppercorns |
| 4 |
|
Tuna steaks*** 1 1/2" thick; (about 8 oz. each) |
INSTRUCTIONS
***Note: You may use halibut in place of the tuna.
In a small bowl put butter, lemon juice, zest and salt. Whisk and put
aside.
Pour olive oil on 1plate. Put pepper on another plate. Dip tuna in oil,
then press peppercorns on both sides. Sprinkle a little salt on each steak.
Cook on hot grill or in a hot pan on the stove with a little added olive
oil.
Put the lemon butter over top of each steak. Serve.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Salmon Run Bistro, Majestic Hotel, Anacortes
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”