Tuna on skewers

Nature Boy

I picked up a nice chunk of yellowfin tuna on sale cuz it looked real nice. Maybe 3/4 pound. Inch and a half thick. I had visions of searing it rare, but my wife says she needs in closer to medium. My fear was that from cooking this chunk long enough for the center to be just pink, it would dry out. Every time I have cooked a slab of tuna to medium, it has been dry (except for in the center).[p]So I cut it into 1 inch cubes, and soaked them in soy, sesame oil, peanut oil, some lime juice and some rub. Maybe 45 minutes in the marinade, then skewered them leaving airspace in between the chunks. Meanwhile I made a quick sauce with kethcup, hoisin and lime juice with a shake of black pepper. [p]Had the small egg fired up at 450-500 with a nice bed of orange coals and cooked skewers about 3 minutes a side til seared, then brushed on the sauce and went another minute per side. Dang. The meat was just a light pink in the center, but not dry at all....even toward the outside of the chunk. Looks like the perfect way to cook tuna for folks who don't like it rare.[p]Anyways, just figgered I'd report on what I learned. Have a good one.
Chris

Car Wash Mike

Nature Boy,
I have some Mahi Mahi and Grouper coming in. Give me your killer can't miss recipe.
Just wanting to enjoy myself not impress anyone. Not very often I get fresh seafood.[p]CWM

Nature Boy

Car Wash Mike,
Hmmm. Killer can't miss recipe eh? Oil, then Raging River and grill hot and fast. :-)[p]Other ideas....If you have good fresh fish, you don't really need to flavor it too heavy. I always use some oil in there, and some herbs, a little fresh ginger and/or some rub...maybe a tiny bit of lemon or lime juice or zest. For most fish I like to cut into as large a piece as i can comfortably flip. Whenever possible I grill hot right on an oiled grate. The thinner the piece, the hotter the grill. Flip only once. I don't like cooking fish on or in foil...although plenty of folks cook this way and get good moist safe results. If you like a lot of flavor on your fish, the cube/skewer to get flavor all around with every bite. And a real simple sauce is nice. Honey/soy. Maybe Hoisin/Ketchup. Maybe soy/peanut butter. Brush on last couple minutes and get some caramelization. [p]Just some ramblin idears!
Chris

Car Wash Mike

Nature Boy,
I've been eggsperimenting with garlic flavored olive oil. I thought about that with Raging River.
The last time I got fresh fish, the best I can get. My friend called and said they were cutting into pieces and how big did I want?
Got the fish the next day. I'm in the middle or nowhere for Pete's sake. Will try and let you know.[p]CWM

Nature Boy

Car Wash Mike,
I like the filets about as wide as my spatula. But you can always cut it down yourself after you see what you have. [p]Still pretty cool you can get fresh fish overnighted to you in the boonies. Good ol' USA.
Happy grillin....and GO Kaleigh!
Chris