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Seared Tuna With Pernod And Thyme

Diet.Chef's picture
Ingredients
  Tuna steaks/Swordfish steaks 4
  Salt To Taste
  Freshly ground black pepper To Taste
  Pernod 3 Tablespoon
  Olive oil 1 Tablespoon
  Lime 1 , zested and juiced
  Fresh thyme leaves 2 Teaspoon
  Sun dried tomatoes 4
  Cooked mixed rice 1 Cup (16 tbs), cooked freshly (For Serving)
  Tossed green salad 1 Cup (16 tbs) (For Serving)
Directions

1. Wipe the fish steaks with a damp cloth or dampened kitchen paper.
2. Season both sides of the fish to taste with salt and pepper, then place in a shallow bowl and reserve.
3. Mix together the Pernod, olive oil, lime zest and juice with the fresh thyme leaves.
4. Finely chop the sun-dried tomatoes and add to the Pernod mixture.
5. Pour the Pernod mixture over the fish and chill in the refrigerator for about 2 hours, spooning the marinade occasionally over the fish.
6. Heat a griddle or heavy-based frying pan. Drain the fish, reserving the marinade. Cook the fish for 3-4 minutes on each side for a steak that is still slightly pink in the middle. Or, if liked, cook the fish for 1-2 minutes longer on each side if you prefer your fish cooked through.
7. Place the remaining marinade in a small saucepan and bring to the boil. Pour the marinade over the fish and serve immediately, with the mixed rice and salad.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Thyme
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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