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Hi, I’ Chef Phil from Harris Tither and today it is a great day for grilling. It’s just beautiful out here. And we’re gonna do a grilled tuna, yellow fin tuna. We’re gonna use direct heat. Now when you turbroil, there’s 2 kinds of heat, direct and indirect and most of the time I use the both methods. But this time, I’m going straight off coz the fish cooks so fast. How I prepped this, the yellow fin was, I took some garlic chopped it up really nicely, a teaspoon of chopped garlic or 2 cloves. And then I put some lemon zest and lemon juice, one lemon and then olive oil, a quarter of a cup. And I marinated that. Now I have to flip it over once in a while so I had to go back in to reach in, flip it over, and you do it for about an hour and a half. You wanna keep on flipping it so the meat inside gets a little bit of the marinade. This will serve 2 people. There are 2 6-ounce steaks and it’s got nice flavor. So we’re gonna grill this now. It’s about 450 degrees. You always wanna use a spatula or tongs, don’t ever wanna use a fork, it will pierce the food. You hear that sizzle. And I don’t want to cook it till it’s really well done. It flake meat like a fillet mignon. So if you like your fillet mignon rare, you like your tuna rare, if you want your fillet medium rare, same thing. I keep it there for about 2 minutes. And now I’m gonna turn it up over to get a nice grill mark on it. If it sticks then it’s not ready to go. Proteins are allowing it to go. This is not sticky. I’m gonna leave it there for a little longer. This one does not wanna let go. So we won’t force it. This one looks like it’s, not having too much of a problem, a little bit. There we go. See now this is just working with me. Look at that, isn’t that beautiful. We’re gonna turn it again so you see how easy it’s got to go, if it sticks it’s not ready to be turned. Now we have to wait a little longer here because bars need to do their job. That’s gonna taste real nice. So I’m ready, I’m ready for this. Okay well there you are, a grilled tuna. This is fantastic with the citrus in it. Looks like the fillet mignon seafood, the yellow fin tuna. This is a fantastic marriage with Simi Sonoma County Chardonnay. The chardonnay offers a well balanced oak, butter, and it marries really well with the citrus of the grilled tuna. Enjoy.
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