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Skewered Tuna with Orange |
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Serves: 4 Print this Recipe(Spiedini di Tonno) Category: Fillets and Steaks Every spring, Sicilian fishermen gather for la mattanza, the tuna kill. This ritual fishing marathon involves numerous small boats filled with men that herd the migrating tuna into a series of increasingly smaller nets until they are trapped. Then the huge fish are killed and hauled aboard the boats. The process is laborious, and as the men work they sing special chants that historians date to the Middle Ages or even earlier. Though this practice is disappearing, there are still a few places along the northern and western coasts where la mattanza takes place. Sicilians have countless ways of cooking tuna. With this one, the aroma of the grilled orange and herbs preludes the enticing flavor of the chunks of firm-fleshed fish. 1 1/2 pounds fresh tuna, swordfish, or salmon steaks (about 1 inch thick) 1 navel orange, cut into 16 pieces 1 small red onion, cut into 16 pieces 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh rosemary Salt and freshly ground black pepper 6 to 8 bay leaves 1 Cut the tuna into 11/2-inch chunks. In a large bowl, toss the tuna, orange, and red onion pieces with the olive oil, lemon juice, rosemary, and salt and pepper to taste. 2 Place the barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. 3 Thread the tuna, orange pieces, onion, and bay leaves alternately on 8 skewers. 4 Broil or grill until the tuna is browned, about 3 to 4 minutes. Turn the skewers and cook until browned on the outside but still pink in the center, about 2 minutes more, or until done to taste. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Skewered Tuna with Orange 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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