Snapper, Tuna, Spanish Mackerel
Grill Barbecue Plate
- 4 Tuna steaks
- 4 tablespoons olive oil
- 1 lemon - sliced
- Herb Butter
- 150 gms butter - at room temperature
- 1 tablespoon freshly chopped chives
- 1 tablespoon freshly chopped parsley
- 1 tablespoon Worcestershire sauce
- Pinch of salt and pepper
To make the herb butter, whisk the soft butter until creamy. It pays to have the butter ready at room temperature, making it easier to whisk. Add all the other ingredients and mix until it is all well blended. Roll it like a sausage in aluminium foil and refrigerate until it is firm. When you are ready to use it, slice off portions in 25mm rounds and remove the foil from the portions.
With the tuna steaks, brush them with some oil and place them under a hot grill. Keep an eye on them, and baste the steaks with more oil as they begin to dry out. Turn the steaks over after about 3 minutes, baste them again and grill for a further 3 minutes. Once cooked, remove the steaks from the grill, plate the steak and place a slice of herb butter on top. A slice of lemon is definitely a complimentary item to the meal, as well as a nice bottle of white wine.
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