Olive Oil Poached Tuna
This is an absolutely fabulous tuna recipe! Though quick and easy to prepare, the results look as if you slaved over the stove all day! You may also use Halibut
Dress the tuna with a salsa verde and serve with a roasted potato,tomato and olive medley that is equally simple to prepare. Recipes follow…
4 Thick Tuna steaks
2 cups extra virgin olive oil
3 sprigs fresh rosemary or 1 tbls dried whole rosemary
4 cloves garlic, sliced
pinch of red pepper flakes
Heat olive oil in a large deep skillet to a low simmer
add rosemary and garlic slices
slip tuna steaks in the simmering oil and cook for 3 minutes on each side.
Remove tuna from oil, transfer to a flat plate or cutting board, let tuna rest for 10 minutes. You may reuse the cooking oil; just decant in a glass jar and refrigerate.
Slice tuna steaks against the grain and serve with salsa verde and roasted potato/tomato medley.
If using Halibut, serve the whole portion of fish without slicing.
Salsa Verde
one bunch fresh flat leaf parsley, coarsely chopped
one bunch fresh cilantro, coarsely chopped
one bunch fresh mint leaves, coarsely chopped
3-4 cloves garlic, chopped
1/4 cup of lemon juice
1/2 cup extra virgin olive oil
Combine all ingredients in a food processor and pulse just until blended. can be made ahead of time and stores in the refrigerator well.
Roasted Potatoes with Grape Tomatoes and Olives
This Mediterranean dish is delicious with olive oil poached tuna or halibut and is a lovely accompaniment to roasted or grilled lamb and is a perfect vegetarian entrée with a crisp salad and light wine!crisp salad and light wine!
2-3 lbs of new potatoes, halved or quartered
7-10 cloves of garlic, sliced in half
2 pints of grape or cherry tomatoes
1 cup olives, kalamata, oil cured, nicoise or spanish green 1/4 cup extra virgin olive oil
fresh ground salt and pepper to taste
pinch of red pepper flakes
lemon slices for garnish
preheat oven to 450 degrees farenheit
Place potatoes, tomatoes garlic and olives in a shallow baking dish or baking sheet, toss with olive oil and seasoning.
Bake for 25 minutes until potatoes are crisp tender and tomatoes are blistered. You may also grill this dish!
Garnish with lemon slices and Enjoy!
Lake Superior Whitefish or Lake Trout
Our Resort is located on Lake Superior in The Upper Peninsula of Michigan where fresh Whitefish and Lake Trout are staples in the everyday diet! Needless to say we serve and eat a lot of very fresh fish!
Grilled or Baked Whitefish or Trout Fillets
2-4 fresh fish fillets
1 Tbls lemon grass herb
1 tsp herbs de provence
1 tsp fennel seed(whole)
1/2 tsp granulated garlic
fresh ground salt and pepper to taste
2 lemons, sliced thin
1 Tbls lemon juice
2 Tbls Bragg’s liquid aminos
Place fish fillets on a baking sheet or grill pan
Season with the above ingredients.
If baking, preheat oven to 425 degrees farenheit and bake for 20 minutes
If you prefer to grill the fish fillets, use a hot grill and flip
once (5 minutes on each side).
Turn the grill off, close lid of grill and let set for another 5 minutes.