Just because summer is a faded memory, doesn't mean that we've abandoned our grill either. We grill all year long. There are some things that I refuse to cook indoors. Fish, with the exception of shellfish, is something that I prefer to grill outdoors, no smell and easy clean-up. Just dig your grill out of the snow and remember to let it heat up a little longer. After a "Season of Eating" it feels good to serve something fresh and simple. It's something healthy, a reminder of summer or maybe a trip to someplace tropical? Yes, it's January in New York. I've spent a good part of the day reading about cruises and trips to the Bahamas....not to mention gardening blogs. I think the mention of an impending "big" snow storm has me a little crazy. Hurry and make this while you can still find the grill!
Pineapple Salsa for Two
- 1/2 cup fresh pineapple, diced small
- 2 scallions sliced thin, using the white and green parts
- 2 tablespoons finely minced red pepper
- 1 jalapeno pepper, seeds removed, finely diced
- 1 tablespoon fresh cilantro finely minced
- 2 tablespoons fresh lime juice
- 1 tablespoon agave nectar or honey
- a pinch of chili flakes
Combine ingredients in a bowl. Cover and refrigerate for at least 2 hours. Take salsa out of refrigerator 1/2 hour before serving.
- Heat grill until hot.
- Rinse off tuna steaks and pat dry.
- Brush lightly with olive oil. Season with salt and fresh ground lemon pepper.
4. Lightly oil (olive oil) the grilling rack. Place tuna on hot grill. Grill for 3-4 minutes and flip.
Grill for another 3 minutes. Remove from grill.
I served this with a green salad, Israeli couscous with shallots, and the tuna topped with pineapple salsa.
Yup...it's almost time to book a trip.
|Photo of grill taken pre-snow days... not only do we grill in the snow, we grill in the dark!|