Friday, May 27, 2011

southwestern tuna steaks with avocado salad

I made this up, based on a fish tacos recipe for the marinade. This is one of our favorite quickie dinners lately; we've been having it once a week. Takes about 10 minutes and serves 2. All amounts are estimated--I never measure. :-)

2 servings tuna steak (or swordfish, or mahi mahi--any firm-textured fish you like, really)
3 Tbs olive oil
1 Tbs honey
1 Tbs chopped fresh cilantro
juice of 1/2 lime
2 tsp taco seasoning
1 tsp cumin
1 tsp oregano
dash of cayenne
salt & pepper

Fish should be thawed and at room temperature. Mix together honey, oil, lime juice & seasonings. Salt & pepper fish, place in a shallow dish and pour oil mixture over. Let sit while you chop up the salad.

Avocado salad
1 ripe avocado, peeled and chopped
1/2 medium tomato, chopped small
2-3 Tbs minced sweet onion
juice of 1/2 lime or to taste
1 Tbs minced fresh cilantro
salt & pepper to taste

Mix and let stand while the fish cooks.

Heat nonstick skillet over medium heat; add a generous drizzle of olive oil and put the fish in. Add any leftover marinade. Cook the fish about 3-4 minutes on each side or to desired doneness. Remove to 2 plates, divide the avocado salad between them, and add a dab of Greek yogurt or sour cream to each.

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