Fruity Tuna and Halibut (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/3 cup pineapple juice |
1 tablespoons vegetable oil |
1 tablespoons soy sauce |
1 lime, juiced |
4 (6 to 8-ounces) tuna and halibut |
1 cup chopped fresh plums |
1 cup chopped fresh peaches |
1/2 cup chopped fresh pineapple |
1/4 cup finely chopped red pepper |
2 tablespoon rice wine vinegar |
2 tablespoon minced fresh mint or parsley |
Directions:
1. Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at least 1 hour. Remove tuna from marinade and place on grill 4 to 5 inches above medium hot coals; discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow 10 minutes cooking per inch of thickness, turning once during cooking. Combine all ingredients in a medium bowl; stir gently, cover and refrigerate 30 minutes.
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