Olive Chilli FISH AND SHELLFISH

Olive Chilli FISH AND SHELLFISH

Ingredients:
4 tuna steaks
4 tablespoons olive oil
2 large garlic cloves, crushed
1 red chilli, seeded and finely chopped
1 tablespoon fresh coriander, roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika

Directions:
juice and zest of 1 lemon
lemon wedges, to serve
Lay the tuna steaks in a single layer in a shallow dish. Mix
together the oil, garlic, chilli, coriander, lemon juice, zest
and spices and pour the mixture over the tuna, ensuring it
is evenly coated. Cover and chill, preferably overnight. To
cook, place the tuna directly on the grill over hot coals.
Cook for 4-5 minutes on one side, then turn the steaks
over and top with any remaining marinade. Grill for a
further 4 minutes, test with a skewer to ensure it is
thoroughly cooked (the flesh will be an even colour
throughout its thickest part) and serve on a bed of couscous
or with a selection of grilled vegetables.
6666633333
THE BBQ & CAMPFIRE RECIPE BOOK
SSSSSiiiiimmmmmpppppllllleeeee SSSSSwwwwwooooorrrrrdddddfffffiiiiissssshhhhh SSSSSttttteeeeeaaaaakkkkk
SSSSSeeeeerrrrrvvvvveeeeesssss 44444
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 66666-----88888 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
Swordfish can be cooked directly on the grill without fear
of it falling apart. Its texture is incredible, and it is delicious
with nothing more done to it before cooking than a rub
with a little oil, salt and pepper.