1/3 cup mayonnaise or salad dressing
1 fresh jalapeno pepper, finely chopped
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
4 6-ounce fresh or frozen tuna or halibut steaks, cut 1 inch thick
4 teaspoons olive oil or cooking oil
Dash ground red pepper
For sauce, in a small bowl combine mayonnaise, jalapeno pepper, mustard and lemon juice. Cover; chill until serving time.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Combine oil and red pepper; brush half of the oil mixture over both sides of fish.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning and brushing once with remaining oil mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish with sauce. Makes 4 servings.
Tester's note: Here's how we accessorized this one: We used a grill basket so we could turn the fish all at once. The only problem was that the grill didn't close, but it didn't seem to matter with the short cooking time.
"The New Grilling Book" by Better Homes and Gardens
Thursday, May 25, 2000
