I am in the mood to eat healthier fresh food after all the sugary rich holiday foods. I made this Ahi last summer on the grill and it was FABULOUS! It also gives me that summer-time feeling, a nice healthy and light dish to help me dream of warm summery days! By this time of the winter (what officially two weeks into winter) and I’m over it! I’m ready for spring temps and sunny days! NO MORE SNOW! I don’t fare well with the skiers in my life! Sorry guys! 🙂
4 Ahi Tuna steaks (you can use another meaty fish such as Halibut as well)
1 jalapeno, finely diced
½ lemon, zested
2 lemons, juiced
2 limes, juiced
3T olive oil
½ bunch of cilantro
Kosher salt and freshly ground pepper
PLACE fish in a shallow dish. Season both sides with salt and pepper. Finely dice the jalapeno (you can add more or less for spiciness but keep the seeds and veins in) add to a mixing bowl. Zest half of one of the lemons into the jalapeno, then juice both lemons into the marinade. Whisk the ingredients together. While whisking add the olive oil. Finely chop up the cilantro and mix into marinade.
POUR marinade over the tuna. Cover with plastic wrap and marinate 30 minutes to an hour. If the tuna is not completely covered with the marinade, flip it halfway through marinating.
PLACE tuna on grill (or a grill pan inside) and cook with cover closed 3-4 minutes. Turn the fish and continue to grill for 3-4 minutes for medium doneness. This night I couldn’t get to my barbeque so I decided to try steaming the Ahi in foil. Next time I will heat a sheet pan with oil in the oven for 5 minutes, add the Ahi and then essentially sear the Ahi in a 500° oven for 5-8 minutes for medium. Steaming this fish just made it tough, it needs to be seared (pan or oven).