I’m happy to say that frozen fish, like tuna and salmon have become a new staple in my kitchen! Let me explain…
For years and years and years I have been avoiding frozen fish the plague. Simply put, the idea of frozen fish grossed me out. But lately, I just can’t help but think how convenient it would be to keep some frozen fish on hand for when I don’t have a chance to get to the grocery store! So I sucked it up and bought a few packages of frozen Salmon and Tuna to give a try.
Much to my surprise, they were actually very good. I made the Salmon with Dill a few weeks back and last night I marinated the Yellow Fin Tuna with soy sauce, lemon, mustard and rosemary before throwing it on the grill and WAWAWEE… it was d’lishes!
I did have B (my in house grill master) grill the tuna medium well since it had been frozen (had it been fresh I probably would have gone medium rare) and it was great… tender, moist and super flavorful. I topped the whole thing off with a squish of lemon and some Mango Cucumber Salsa w/ a Kiss of Rosemary and B and I had a quick, super-easy, feel-good, weeknight meal.
Some might call it Clean, Simple and D’lishes;)!!
Soy and Rosemary Marinated Tuna
- 2- 6 oz yellow fin tuna steaks mine were frozen and defrosted
- 1/3 cup soy sauce
- The juice of 1/2 a lemon
- 1 tsp Dijon mustard
- 1 tsp chopped rosemary
- Fresh black pepper
- Pre-heat grill over medium high.In a small baking dish combine soy sauce, lemon juice, mustard, and rosemary. Add tuna steaks and be sure to coat them well with the marinade. Allow to sit for about 15 per side being sure to give each a side a good dose of black pepper.
- Cook tuna for about four to five minutes on the first side and flip. The second side will take another four to five minutes for a medium well-done tuna steak. My fish was frozen so I prefer to cook them a little more well done. If you like youre tuna closer to medium rare, be sure to cook it a little less.
- Remove the grill and enjoy plain or topped with some Mango Cucumber Salsa w/ a Kiss of Rosemary!