Thursday, January 14, 2010
We're trying to get more fish into our diet.... ok, Abe's diet since I'm a vegetarian. I'm not used to cooking fish, but found this recipe so easy to make. And Abe LOVED it. Can't beat that combo. Not to mention it's so healthy.
If you don't have a grill pan, a skillet on medium high heat will work well. Just make sure that the pan is screaming hot and that you don't over cook the fish; it should be pink in the middle.
I got this from CookingLight.com. I served it with herb rice and garlic spinach.
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1/4 cup diagonally sliced green onions
Place a grill pan coated with cooking spray over medium-high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan; cook 3 minutes on each side until medium-rare or desired degree of doneness. Remove from heat.
Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon glaze over fish; top with green onions.