Had to get it from the store as our local fishery didn't put out many this year. However I made this work out OK...
https://www.bettycrocker.com/recipes...5-7ba33908a268
Grilled up some asparagus and corn with it.
Had to get it from the store as our local fishery didn't put out many this year. However I made this work out OK...
https://www.bettycrocker.com/recipes...5-7ba33908a268
Grilled up some asparagus and corn with it.
That's good eatin
looks overcooked lol
Nope. Still red in the middle. Just the picture.Originally Posted by LunkerLloyd
If you like it that way, it's perfect.
Oh man does that look good....nice job!!!
Don't eat much fish, but that i would eat.
I do cast iron for tuna. Get the skillet up to about 600 degrees and just watch it cook to where you want it. I like about a 1/4 in. of the tuna seared.
Looks good . I have a local fish monger , she gets all fresh it's really good..
Mercury Pro Team
2017 Triton 20 TRX Patriot
250 Opti Max Pro XS
Twin 8' Power Pole Blades
2 Solix 12 gen 3 , with mega 360
That's the way I usually do it. Get the pan hot and bounce the fish quickly. It took more time and effort to light the charcoal and get it up to temp than to cook the fish and clean up afterward. I will go that way from now on.
Where does one find a tuna steak ? That looks tasty...
A local grocery store had it on sale for $6/lb. I got a few 7 pound chunks, sliced them into thick steaks and vacuum packed them.
Last edited by fr8dog; 12-10-2017 at 09:42 AM.
Sort of looks like a pork chop but i take you word for it, buy the way it looks delicious
Not a pork chop.This is about a 7lb chunk. I get them this way and slice them into 1.5" steaks. Each is about a pound and makes a good dinner for two. I grabbed 3 of these and vac packed a bunch.
A marinade I like for tuna: Olive oil, old bay seasoning, lemon and lime juice. Marinade the tuna for 20 min and grill.
I wonder what smoked tuna is like. I tried smoked salmon and it was stupid good. Im not even that big on fish that tastes fishy and I loved it.
Reply With Quote
