How do vary your menu? When choosing a fish for the grill you want to pick a firm fleshed fish like tuna, mahi mahi, whole snapper (fillets tend to fall apart) or swordfish. Vegetables are transformed to a new level on the grill. Even your dessert can be grilled. The fruit’s natural sugars caramelise to enhance the flavours. Below you will find an entire meal from entree to dessert.
We have chosen tuna (blackfin) as it is one that prefers our warm coastal waters, but can be replaced with cobia or mahi or one of the other above mentioned fish. The crowning glory are the glazed bananas. Substitute turkey or vegan versions of the bacon if that is your liking.
Citrus Marinated Tuna with Grilled Tomatoes and Onions
4 5 ounce/145 g tuna fillets
2 cloves garlic, minced
1 lime zested and juiced
1 orange, zested and juiced
1/4 cup/60 ml olive oil
1/2 teaspoon/2 ml sea salt
1/2 teaspoon/2 ml ground black pepper
3 branches rosemary, leaves removed from stems and minced
4 plum tomatoes, cut in half
2 red onions, cut in quarters.
1 teaspoon/5 ml dry English mustard
1/2 teaspoon dry chili flakes
Mix the balsamic, honey, dry mustard and chili flakes in a small bowl. Wrap bananas with bacon securing with a toothpick. Place wrapped bananas on the warm grill and shut the cover. Open the grill and turn over the bananas. Brush them with the glaze. Cook for 3-4 minutes more. The bacon should be crispy, not burned. Turn over and brush other side. Remove from grill. Serve with extra marinade on the side or drizzled on top. This is GREAT with plain vanilla ice cream.