NuWave PIC Gold - Pan-Seared Red Snapper

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Seafood
Pan-Seared Tuna with
Avocado
Serves: 1
2 big handfuls fresh cilantro leaves,
nely chopped
½ jalapeño, sliced
5 grams grated fresh ginger
1 garlic clove, grated
2 limes, juiced
30 ml soy sauce
Pinch sugar
Sea salt and freshly ground black
pepper to taste
2 oz extra-virgin olive oil, divided
1 (6-oz) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted
and sliced
Directions:
1. Combine cilantro, jalapeño, ginger,
garlic, lime juice, soy sauce, sugar,
salt, pepper and 30 ml olive
oil in mixing bowl; set aside.
2. Heat remaining oil in medium sauté
pan on Medium-High (190°C).
3. Season tuna generously with salt
and pepper and transfer to hot pan.
4. Add half of the prepared sauce and
cook tuna for 1 minute per side.
5. Serve seared tuna with sliced
avocado and remaining sauce.
(190°C) covered.
Pan-Seared
Red Snapper
Serves: 1
1 orange, peeled and cut into segments
1 pink grapefruit, peeled and cut into
segments
1 celery stalk, peeled and thinly sliced
½ oz fresh mint, nely sliced
10 grams chives, chopped Coarse salt
and ground white pepper to taste
10 ml canola oil
2 (1/3-kilogram) red snapper lets
with skin
Directions:
1. Remove sh from refrigerator
15 minutes before cooking.
2. Pat each let dry on both sides with
paper towel and score skin with
sharp knife. Do not pierce the esh.
3. Cut orange and grapefruit segments
into thirds.
4. Add fruit and celery to bowl and toss
with mint and herbs; set aside.
5. Heat large sauté pan on
High (190°C).
6. Season esh side of sh with
salt and pepper.
7. Drizzle oil onto sh and transfer to
pan, skin side down and cook for
2 minutes.
8. Season skin with salt and pepper
and ip sh over.
9. Cook for additional 2 minutes and
transfer sh to plates.
10. Top each let with prepared
citrus relish and garnish with
fresh mint.