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Grilled Tuna With Orange Chille And Allspice Glaze Recipe

Ingredients

How to make it

  • Place the orange juice in a saucepan (not aluminum or cast-iron) over medium heat until reduced to 1/2 cup.
  • Transfer the orange syrup to a blender, add the vinegar, allspice, and ancho powder, and blend to combine. With the motor running, slowly add the oil and process until emulsified.
  • Season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before serving.)
  • Heat grill to high.
  • Set aside a few Tablespoons of glaze for brushing the cooked fish. Brush the fish on both sides with oil and season with salt and pepper. Put the fish on the grill with the top side down (in other words, the side that will face up when you serve, so it should be the best-looking side). Grill the fish until crusty and browned on the bottom, about 2 minutes. Turn the fish over and grill, brushing the top frequently with the glaze, until medium-rare, about 2 or 3 minutes longer.
  • Remove the fish from the grill and brush both sides with the reserved glaze. Serve immediately.

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Reviews & Comments 2

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  • capedread 15 years ago
    love orange with fish, cheers for the post
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. Great post. You have my 5.
    Was this review helpful? Yes Flag

The Cook

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