Grilled Albacore with Peach Salsa
Tired of all the same board of fare on your plate at Thanksgiving? Do you still have a freezer full of fish from the summer and fall fishing season? How about a surprise for your visiting relatives this year. Southerners might be surprised to learn that California, not Georgia, produces more peaches than any other U.S. state. Oh sure, the South is long on peanuts, but whose ever heard of Goober Salsa? This recipe works well with any fruit in season – whatever looks good in market. The salsa is great on any fish, but GillBilly is partial to pairing it with freshly caught grilled albacore or yellowfin tuna.
Ingredients;
4 servings
4 6 - 8 ounce albacore steaks
olive oil
salt and freshly ground pepper
3 medium peaches; skin removed and flesh chopped into 1/2 inch cubes
1 jalapeño pepper, seeded and minced
2 tablespoons fresh cilantro, chopped
2 green onions; white part and about half of the green part, minced
1/2 teaspoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon lime juice
1 teaspoon lemon juice
2 tablespoons olive oil
Instructions: Rub fish with olive oil and season liberally with salt and pepper. Place on a medium-hot grill for 3 -4 minutes, flip over and cook 1 – 2 minutes more. To prepare salsa, combine remaining ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half.
Calling fishing a hobby is like calling brain surgery a job.
Paul Schullery
No comments:
Post a Comment