Herb-Broiled Pacific Albacore Recipe - Cooking Index
Herb-Broiled Pacific Albacore Recipe - Cooking Index
Simple, quick yet elegant, this recipe brings out the delicate flavor of Pacific Albacore. We suggest serving herb-broiled albacore with steamed new red potatoes and brussel sprouts lightly sprinkled with olive oil, basil and just a hint of garlic. Don't forget the white wine and crusty French bread for a complete, satisfying summer dinner!
Type: Fish| 1 1/2 lbs | 681g / 24oz | Skinless Pacific albacore |
| Loin cuts or steaks, 3/4" thick | ||
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Vegetable oil |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 4 teaspoons | 20ml | Chopped parsley |
| 1 teaspoon | 5ml | Dijon mustard |
| 1/4 cup | 59ml | Lemon juice |
| Salt - to taste | ||
| Freshly-ground balck pepper - to taste | ||
| 1/2 teaspoon | 2.5ml | Coarsely-grated lemon peel |
Rinse albacore with cold water; pat dry with paper towels.
In small saucepan, melt butter with oil. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Stir.
Place albacore on greased broiler pan. Baste with marinade. Broil 4 to 5 inches from source of heat for 3 minutes. Turn and baste. Broil an additional 3 minutes, or until albacore is medium-rare, leaving a pink core in center. Do not overcook!
Transfer to serving platter and sprinkle with lemon peel.
This recipe yields 4 servings.
Source:
Western Fishboat Owners Association at http://www.wfoa-tuna.org
Average rating:
1 (1 votes)
Submit your rating:
Click a star to rate this recipe.