Bobby Flay's Grill It! - Bobby Flay [77]
While the squash is cooking, combine the orange zest, orange juice, brown sugar, allspice, and cinnamon in a medium saucepan and boil over high heat, stirring often until reduced to 1 cup, about 15 minutes. Remove from the heat. Discard the allspice and cinnamon and whisk the butter into the glaze.
Meanwhile, put the squash in a large microwave-safe bowl, add ¼ cup water, and cover the bowl with plastic wrap. Poke a few holes in the plastic wrap and microwave on high for 10 minutes.
Brush the cut sides of the acorn squash with some of the glaze and season with salt and pepper. Place cut side down on the grill, close the cover, and grill until golden brown, 5 to 7 minutes. Turn the squash over, close the lid, and continue grilling until the center of each squash goes in with a little resistance, about 20 minutes, brushing with the remaining glaze every two minutes.
Remove the squash from the grill and brush with any remaining glaze.
tuna
Perfectly Grilled Tuna Steaks
Grilled Tuna with Fennel-Orange Relish, Almonds, and Mint
Grilled Tuna with Grilled Sweet Onion Vinaigrette
Grilled Tuna with Lime-Ginger Butter
Grilled Tuna with Provençal-Style Relish
Three-Chile Glazed Grilled Tuna
Grilled Tuna with Sicilian Sweet-and-Sour Relish
Fennel-Rubbed Tuna Steaks with Saffron–Grilled Red Pepper Sauce and Grilled Oranges
Grilled Tuna Niçoise Sandwich
Growing up, the only tuna I encountered came out of a can. While I have since discovered delicious imported oil-packed varieties, I think it’s fair to say that the sushi craze opened people up to a whole different tuna experience: the raw kind. But there’s a middle step, one between the raw and the preserved, and that’s where my love for tuna lies.
Seared on a hot grill, a thick tuna steak will develop a beautiful crust. Cooking it like a steak to rare to medium-rare always gives the best results with a juicy pink interior. Crusty on the outside, juicy inside, grilled tuna is capable of being both delicate, which it is in flavor, and hearty, as its meaty texture makes even the most highly flavored preparations appropriate. I prefer not to take my tuna out of the refrigerator until just before it goes on the grill. I keep it in the fridge both to maintain its freshness and to help keep the interior cool and stave off overcooking as the exterior is being seared.
Since I do highly recommend that you never cook tuna past medium-rare, it is very important to seek out the freshest cuts. There are several varieties of tuna, among them blackfin, or bigeye; bluefin, which is prized for raw use because of its high fat content; mild yellowfin; and the mildest, least dense kind, albacore. Whichever you choose, make sure that the flesh is firm and glistening, with a fresh, never fishy smell and a clear, bright, deep pink color.
Perfectly Grilled Tuna Steaks
Mild in flavor, meaty in texture, and great as is, a perfectly grilled tuna steak is also a fantastic base for countless tasty combinations of salsas, sauces, and relishes. I look for tuna steaks that are approximately 1 inch thick. Go any thinner than that and the inside will be overcooked by the time the exterior crust develops, and I like my tuna steaks with a cool pink interior and a nice, slightly charred outer crust. Heating your grill to high is a good way to ensure that you’ll get that steak-like crust without sacrificing a medium rare temperature.
Serves 4
4 (8-ounce) tuna steaks
2 tablespoons canola or olive oil
Kosher salt and freshly ground black pepper
Heat your grill to high.
Brush the tuna on both sides with the oil and season with salt and pepper. Place the fillets on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fish over and cook to medium-rare, 1 to 2 minutes longer.
Grilled Tuna with Fennel-Orange Relish, Almonds, and Mint
This dish was inspired by a trip to Sicily a few years ago. Fennel, oranges, and mint are a classic combination that is served with many fish dishes. I particularly love this relish with the meaty texture of tuna