Originally posted by mulegejim
Forgetting the argument of which is the stronger fish here is a recipe for cooking either.
TUNA/YELLOWTAIL FILET MIGNON
8 yellowfin tuna or yellowtail steaks, one inch thick
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
one clove garlic, minced
bacon slices
Trim out bone and all dark red meat. Wrap each steak with bacon and secure with a toothpick.
Combine oil, lemon juice, Worcestershire, and garlic. Marinate steaks in single layer for one hour – turn after about ½ hour.
Barbeque over high heat five minutes – turn and grill five minutes more or until fish flakes easily in center when pierced with a fork.
Note: I drizzle some of the remaining marinate over the steaks just before turning and just before removing from the barbeque – it will flame up and
leave a nice finish.
This is from Patti Higginbotham's book "Somethin's Fishy in Baja". |