INGREDIENTS

INSTRUCTIONS

* Notes: The tuna steaks (4) should be about 1 inch thick and 6 ounces
each. Recommended tune is yellowfin (ahi), albacore, or bluefin. You may
use 1/4 teaspoon of fresh minced habanero pepper for the serrano pepper if
you wish.
Combine the mint, orange juice, lime juice, ginger, and serrano pepper.
Pour about a third of the mixture into a large heavy-duty plastic food bag
or nonreactive bowl; set the remaining mixture aside. Rinse the fish and
pat dry. Add it to the bag or covered bowl and seal. Rotate the bag to
distribute the marinade and place it in a shallow pan. Refrigerate for at
least 15 minutes or up to 2 hours, turning the fish occasionally.
Meanwhile, peel the mango, slicing fruit off each side and from the edges
of the pit. Cut into 1/2-inch cubes. Stir these cubes into the reserved
marinade and set aside.
Remove the fish from the bag and drain, discarding the marinade from the
bag. Arrange the fish on a cooking grate. Place the lid on the grill. Cook,
turning once halfway through the cooking time, until the fish is opaque but
still moist in the center, about 10 minutes; cut to test for doneness.
Transfer the fish to a platter or individual plates, top with the mango
mixture, garnish with the mint sprigs, salt and pepper to taste, and serve.
Per serving: 283 Calories; 9g Fat (28% calories from fat); 40g Protein; 10g
Carbohydrate; 65mg Cholesterol; 68mg Sodium
NOTES : Heat Scale: Medium
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on
Jan 24, 1998

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