Fresh Tuna

       Deep water fishing tends to be an exercise in feast or famine.  Many days we don't catch a thing off shore, but when we do, it's usually a big fish.  Which means lots of fresh meat to eat.  Having found ourselves with twenty pounds of tuna or wahoo or dorado filets sitting on our counter at various times, we've had ample opportunity to try cooking these fish in lots of different ways.  So this month I'm going to give you the best fish recipe I've invented so far. It is particularly good with tuna, but we've enjoyed it will all the above listed fish as well as marlin steaks.  (I didn't catch the marlin, though.)

     To sear tuna, you need to let your pan get good and hot first.  You want your steak or filet to end up just starting to brown on the outside, but still pink on the inside.  If (like my wife) you just can't stomach the idea of eating fish that is still uncooked in the center, then take it off the heat and let it sit in a covered pan for about 10 minutes before serving.  The residual heat will penetrate the fish and turn it a uniform, opaque white color without overcooking it.  The worst possible thing you can do to render your fish tough and bland is to overcook it, so if anything err on the side of undercooking.

     And by the way...make plenty.  Any leftover tuna will make the best tuna salad you've ever had for lunch the next day! 

ULIAD's Pan Seared Fish with Anise

1 # Tuna, Swordfish, Marlin, Dorado, or Wahoo

1 1/2 tsp Anise Seed

2 Tbsp. fresh lime juice (about 1 1/2 medium limes)

2 Tbsp. soy sauce (or Thai fish sauce)

2 Tbsp. olive oil

     Marinate the fish in the remaining ingredients for 2-3 hours.  I like to do this by putting everything into a ziplock freezer bag, sloshing it around a few times, then squeezing out as much air as possible before sealing so the marinade is in contact with as much of the filets as possible.

     Heat skillet very hot.  Add 1 Tbsp olive oil to coat the pan.  Add fish and cook.  Turn when meat is opaque about 1/2 way up the edge.  Don't overcook.  The fish is done when there is a thin layer of translucent meat in the center of each steak.  Sprinkle a few more anise seeds on top of each steak as it finishes cooking.  Pour pan drippings over steaks and serve.