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Herb Grilled Tuna Recipe – Fresh grilled tuna coated with local herbs.

Ingredients:

  • 1.30 pounds 2 fresh, yellow-tail, steaks tuna
  • 1 tablespoon fresh, flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh, spearmint mint
  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil
  • 1 lemon
  • salt & pepper

Cooking Instructions:

Start by preheating our gas grill to medium-high heat. Rinse and pat dry the tuna steaks and place them on a plate. In a ramekin, combine the herbs, and add in the garlic with our garlic press. Add the oil and salt and pepper. Using our microplane, add the zest from the lemon. The rest of the lemon we cut into slices and set aside. Then stir the sauce and put half of it in a prep bowl for drizzling on the tuna steaks at the end.

Use the remaining herb sauce to coat the steaks, rubbing it onto both sides of the tuna. Then add additional salt and pepper and grill for a few minutes on each side until desired done. Cook until the steak is medium to medium. Serve half a steak per person, with the lemon slices, and drizzled with the reserved sauce.

Servings and Times
Serves: 4 | Preparation Time: 10 minutes| Cooking Time:10 minutes – Recipe by eeecooks.com

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grilled-tomatoes

This is a quick and easy grilled tomatoes recipe that I played around with this month is to simply grill the tomatoes, cut side down, and season with olive oil, salt, pepper, and sliced basil. A side-dish everyone in the family will love. Go ahead, put your own twist on this grilled tomatoes recipe, and make it yours.

Grilled Tomatoes Recipe Ingredients:

  • 4 Large red ripe tomatoes
  • 3 teaspoons vegetable oil
  • 1 pinch salt
  • ¼ cup grated cheese or breadcrumbs
  • 1 teaspoon chopped, fresh or dried oregano
  • 1 pinch pepper

How to make Grilled Tomatoes:

Preheat the broiler. Cut tomatoes in half. Grease baking dish large enough to hold tomato halves. Place tomatoes in greased pan, Sprinkle with oregano, salt, pepper, oil and very lightly with breadcrumbs or cheese. Broil for about 5 minutes.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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grilled chicken

Tangy Grilled Chicken is marinated in lime juice, onions, ketchup, honey, mustard, local rum, garlic, and dried tarragon leave; then grilled.

Tangy Grilled Chicken Ingredients:

  • 3 small chickens, halved
  • Salt and pepper to taste
  • Marinade:

  • 2 large onions
  • 4 cloves garlic
  • 1 ½ cups ketchup
  • 3/4 cup water
  • ½ cup oil 6 tbsp honey
  • 3 tbsp rum
  • 3 tbsp prepared mustard
  • 1 ½ tbsp dried tarragon leaves
  • Sauce:

  • ½ cup cream
  • Reserved marinade

  • ¼ lb (225 g) butter, cut into pieces
Tangy Grilled Chicken Instructions:

Make the marinade. Chop the onions and garlic in a blender or food processor, add the remaining marinade ingredients and process for 10 seconds. Refrigerate 1 cup of marinade for the sauce. Season the chicken halves with salt and pepper and pour the remainder of the marinade over the chicken. Marinate for 8 hours or overnight in the refrigerator, turning several times. Preheat the oven to 400°F.

Line a baking pan with foil; drain the chicken, reserving the marinade. Place the chicken on the foil, skin side up, and bake for 40 minutes, basting frequently. Prepare the sauce. Boil the reserved refrigerated marinade with the cream until the sauce is reduced by half, about 10 minutes. Remove from the heat and whisk in the butter, a few pieces at a time. Preheat the grill or broiler. Broil the chicken, skin side up, until brown. Reheat the sauce, pour some over the chicken and serve the remainder separately. Serves 6

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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