Grilled Tuna Steak Recipes - What Your Need To Know

Marinating fish adds flavor and moisture to the flesh, but any marinating should be brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.


Grilling is a great way to cook sturdier fish such as salmon, tuna, and swordfish. Just be sure that the grill is preheated and is cleaned and lightly oiled so that the fish will not stick to it. The sturdier fish may be cooked with a light coating or without any coating. More delicate fillets should be coated and grilled in a grill basket or grilled on a heavy duty sheet of foil.

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Click Here to learn the secrets of buying and cooking fish!

I didn't realize that there were so many healthy meals that I could prepare so easily and quickly. Make sure you don't forget to have a look at the link above to learn all the fish cooking secrets.

Poached Fish

3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout filet
1 lemon, sliced

Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.

Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half.

Serve fish with reduced poaching liquid and sliced lemon.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* The fish is done cooking when it is opaque, and begins to flake.

* Season your batter to your heart's content, salt and pepper never goes wrong.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.