Southwestern Tuna With Grilled Pineapple And Sweet Onions

Recipe Ingredients

4		Tuna steaks, 1 1/4"-thk - (6 to 8 oz ea)
		= (may substitute swordfish)
		Marinade
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Pineapple juice
2		Garlic cloves - minced
1		Jalapeño pepper - seeded, minced
1 tablespoon	15ml	Minced fresh oregano or cilantro
		Spice Rub
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Garlic powder
1 tablespoon	15ml	Freshly-cracked black pepper
1/2 tablespoon	7.5ml	Kosher salt
		Fruit and Vegetables
4		Fresh pineapple, 1/2"-thk
4		Sweet onion such as Vidalia, 1/4"-thk
		Vegetable oil - for the grill
2		Limes - halved

Recipe Instructions

For the Marinade: In a shallow bowl, combine the oil, juice, garlic, jalapeño pepper and oregano or cilantro. Add the tuna and turn to coat. Cover and refrigerate, turning once, for 2 hours.

For the Spice Rub: In a small bowl combine the chili powder, cumin, garlic powder, pepper and salt; set aside.

Preheat the grill on high.

Transfer the tuna to a platter, discarding the marinade. Sprinkle both sides of each tuna steak with the spice rub.

Lightly brush the grill rack and both sides of the fish with oil. Grill the fish over high heat for 5 to 6 minutes.

Lightly brush the top of the fish with oil. Using a long-handled spatula, carefully turn the fish. Grill until cooked through, 5 to 6 minutes.

For the Fruit And Vegetables: Immediately after turning the fish, using a clean brush, rub the pineapple and onion slices lightly with oil. Grill, turning once, for 5 to 6 minutes.

To serve, divide the pineapple and onion slices evenly among individual plates and top with a fish steak. Squeeze the juice from a lime half over each fish steak.

This recipe yields 4 servings.

Source:
The Washington Post, 06-27-2001

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