Recipe

Grilled Tuna With Orange Chille And Allspice Glaze Recipe

	Headcheerleader / All my dishes 1 year, 5 months ago I got this from a grilling magazine with celebrity chef recipies. This is a Bobby Flay recipe Prep:40m Cook:420m Servings:4	Headcheerle
	tuna orange chille glaze grilling bobby flay

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Fans

chefmeow

Ingredients

For the Glaze

3 cup orange juice

3 tablespoon rice vinegar

2 teaspoon ground allspice

1 tablespoon chile powder (Chef Flay prefers ancho chile powder)

1/2 cup mild vegetable oil, such as canola

Salt and freshly ground black pepper

For the Tuna

4 (8-ounce) tuna fillets or steaks, 1 to 1 1/2 inches thick

Mild vegetable oil, such as canola

Salt and freshly ground black pepper

Directions

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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Comments

chefmeow 1 year, 5 months ago said:
This sounds fantastic. Great post. You have my 5.

capedread 1 year, 3 months ago said:
Love orange with fish, cheers for the post

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Alterations

headcheerleader 1 year, 5 months ago said:
I made this for my dad only, so for me, the serving size is 1. Also, my grill is not as hot as Bobby Flay's, as I had to cook the tuna for 4 min on each side instead of 2 min as the recipe said to do.

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