May 17, 2012

Marinated Tuna with Garic Lime Sauce

This is one of our family's favorite dishes, hands down. I came up with it during my first attempt at cooking fish. Yes, I had never cooked fish during the first 7 years of our marriage. I really didn't love fish and I had no idea how to cook it. Shortly after moving to Dominica, I got brave and bought some fresh yellowfin tuna from the beach (it doesn't get fresher than that).  I decided to attempt to make something with it and the flavors came together beautifully. I changed up a few recipes I use to make our favorite lime chicken. Let me tell you, it was divine. There is just something about that garlic lime cream sauce that adds a bit of perfection to the fish. I was not a huge fan of fish before coming to Dominica. But this recipe changed my ways! Yes, we are all huge fish eaters here and our kids love this dish. For those of you who aren't fish fans, or for those of you who are scared to cook fish, make this recipe. It is actually really easy. And doesn't take too long to throw together. I usually make my sauce while the fish is cooking. I promise you will love it! 

Garlic Lime Ginger Tuna Marinade
Adapted from Jen's Lime Chicken recipe

1/4 cup Sprite or 7-up
1/2- 3/4 cup lime juice
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1-2 tablespoons brown sugar
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
black pepper

Marinate 1-2 hours. Grill

Garlic Lime Cream Sauce
Adapted from Emeril Lagasse

1/2 cup Sprite or 7-up
2 tablespoons freshly squeezed lime juice
2 tablespoons shallots, minced (I have used green onions when I couldn't find shallots)
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
3 turns freshly ground black pepper (if you don't have a pepper grinder just add a few shakes)
1/4 cup heavy cream
8 tablespoons butter (1 stick), cut up, at room temperature
Esscence Seasoning, to taste (I found this at Wal-Mart, but if you don't have this, see bottom for recipe)

Combine the soda, lime juice, shallots, garlic, cilantro, salt, pepper and Esscence seasoning in saute pan over high heat and bring to a boil. Reduce by half. (Or just boil for about 7 minutes).  Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Garnish with chopped green onion. Serve over grilled Garlic Lime Ginger Tuna.

*Note: Evaporated milk can be substituted for the heavy cream. I have made it with both and it does not affect the taste or texture.

Emeril's Esscence Seasoning

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablspoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablspoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients and store in an airtight jar or container.
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