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Author: Subject: FAVORITE FISH RECIPES? CAMPFIRE / KITCHEN
24baja
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[*] posted on 4-19-2012 at 11:11 PM


Quote:
Originally posted by mulegejim
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 the remaining marinate over the steaks just before removing from barbeque – it will flame up and leave a nice finish.

Jim
:?:

Mulegejim, thanks for this recipie. I made it tonight out of frozen YT and it is fantastic. I can't wait to make it with fresh YT next month when we are in BOLA. Everyone needs to try this it is great! Connie
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mulegejim
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Location: San Clemente, CA/Mulege, BCS
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[*] posted on 4-20-2012 at 07:28 AM


Quote:
Originally posted by 24baja
Quote:
Originally posted by mulegejim
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 the remaining marinate over the steaks just before removing from barbeque – it will flame up and leave a nice finish.

Jim
:?:

Mulegejim, thanks for this recipie. I made it tonight out of frozen YT and it is fantastic. I can't wait to make it with fresh YT next month when we are in BOLA. Everyone needs to try this it is great! Connie


Thanks, I should give credit to Patti Higginbotham of Mulege as the recipe is in her book "Somethings Fishy in Baja". We prepare the steaks, wrap them with the bacon (no toothpicks), shrink wrap them and then freeze for later use. Jim
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