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Seafood
Pan-Seared Tuna with
Avocado
Serves: 1
2 big handfuls fresh cilantro leaves,
nely chopped
½ jalapeño, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black
pepper to taste
¼ cup extra-virgin olive oil, divided
1 (6-ounce) 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 2 tablespoons olive
oil in mixing bowl; set aside.
2. Heat remaining oil in medium sauté
pan on Medium-High (375°F).
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.
(375°F) 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
1 tablespoon fresh mint, nely sliced
2 teaspoons chives, chopped
Coarse salt and ground white
pepper to taste
2 teaspoons canola oil
2 (¾-pound) red snapper lets with skin
Directions:
1. Remove sh from refrigerator
15minutes 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 (375°F).
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.
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