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Grilled Tuna and Peppers, Molise Style |
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Serves: 4 Print this Recipe(Tonno e Peperoni) Category: Fillets and Steaks Peppers and chiles are one of the hallmarks of Molise-style cooking. I first had this dish prepared with sgombri, which are similar to mackerel, but I often make it with tuna steaks or swordfish. 4 red or yellow bell pepper 4 tuna steaks (each about 3/4 inch thick) 2 tablespoons olive oil Salt and freshly ground black pepper 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley 1 small jalapeno chiles or other fresh chile, finely chopped or crushed red pepper to taste 1 clove garlic, finely chopped 1 Place the grill rack or broiler pan about 5 inches from the source of the heat. Prepare a medium-hot fire in a barbecue grill, or preheat the broiler. 2 Grill or broil the peppers, turning them often, until the skin is blistered and lightly charred, about 15 minutes. Place the peppers in a bowl and cover them with foil or plastic wrap. 3 Brush the tuna steaks with oil and salt and pepper to taste. Grill or broil the fish until browned on one side, about 2 minutes. Turn the fish over with tongs and cook until browned on the other side but still pink in the center, about 2 minutes more, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish. 4 Core, peel, and seed the peppers. Cut the peppers into 1/2-inch strips and place them in a bowl. Season with 2 tablespoons of the oil, the lemon juice, parsley, chile, garlic, and salt to taste. Toss gently. 5 Cut the fish into 1/2-inch slices. Arrange the slices overlapping slightly on a serving plate. Spoon the peppers over the top. Serve warm. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Grilled Tuna and Peppers, Molise Style comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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