Grilled Tuna or Salmon with Olives Recipe

From Dorothy McNett's Recipe Book.

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Grilled Tuna or Salmon with Olives

From Dorothy McNett's recipes at Be creative! Use wonderful green or black olives with this special sauce to drizzle over fish. And don't forget so serve TRUFFLE TREMOR goat milk cheese along side!

1-3 fresh tuna or salmon steaks or fillets
sprinkles of sea salt and freshly ground pepper
1 - 2 tablespoons extra virgin olive oil, perhaps a bit more
3 - 4 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, finely snipped
zest and 1 tablespoon lemon juice
1/4 - 1/3 cup white wine, or water or broth
1/4 cup - 1/3 cup pitted olives, (or more) sliced crosswise
wedge of Truffle Tremor Cypress Grove cheese

Sprinkle the fish with sea salt and freshly ground pepper. In a heavy bottomed saute pan heat just enough oil to nicely coat the bottom of the pan. Do not heat it to the smoking point, just nice and hot so that the fish sizzles when you place it in the pan. Cook about 2 minutes, turn, and cook another 1 -2 minutes or until fish tests done. Remove fish to a platter, and add about 1 tablespoon of the olive oil to the hot pan and quickly saute the sliced garlic and rosemary, adding the zest and lemon juice. Pour in the wine and cook, stirring in a figure 8 pattern to reduce the sauce and to scrape up any browned bits in the pan. Add the sliced olives and just heat them a bit, pour the mixture over the fish and enjoy served with a wedge of the cheese as a very special side effect!

Recipe created 2015-08-23.

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