How to Sauté Firm, Rich Fish
Rich fish — those with a high fat content, such as salmon, tuna, and bluefish — are exceptionally good when sautéed. And you can enhance them with countless sauces that you can make in 15 minutes or less. Because these fish have relatively high fat content, they also stand up to spicy sauces. The recipe for Tuna Steaks with Ginger-Chili Glaze is a perfect example.
Keep in mind that a spicy sauce paired with a delicate fish, like sole or snapper, can be a flop. In general, firm-fleshed fish (or fatty fish) stands up best to spiciness.
Tuna Steaks with Ginger-Chili Glaze
Preparation time: About 15 minutes
Cook time: About 15 minutes
Yield: 4 servings
4 tuna steaks, each about 6 to 7 ounces and 3/4 inch thick
Few dashes of salt and pepper for each steak
2 tablespoons butter
1 cup white wine or white grape juice
1 tablespoon red chili paste
1/2 teaspoon dried ground ginger
1 tablespoon brown sugar
1 tablespoon dark sesame oil
Season both sides of the tuna steaks with salt and pepper.
Melt the butter over medium-high heat in a nonstick skillet or sauté pan large enough to hold the steaks in one layer.
Add the tuna to the pan and cook until lightly browned on both sides, about 3 minutes per side.
Transfer the steaks to a warm platter and cover with foil.
Leave the cooking butter in the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits clinging to the pan.
Add the wine or grape juice, turn up the heat to high, and cook until about half the liquid in the pan evaporates (less than a minute).
Lower the heat to medium.
Add the chili paste, ginger, brown sugar, and sesame oil. Stir continuously until the ingredients are well combined.
Add the tuna steaks (and any of their juices on the platter) back into the pan, and bring the liquid to a simmer.
Cook for about 1 minute or until warmed through, turning once to coat the steaks in the glaze. Don’t overcook.
Using a flat metal spatula, remove each tuna steak to an individual plate. Spoon a little of the sauce over each steak and serve immediately.
Per serving: Calories 274 (From Fat 96); Fat 11g (Saturated 4g); Cholesterol 89mg; Sodium 305mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 38g.
If you don’t have a pan big enough to cook all the tuna steaks at once, use a smaller skillet and cook the tuna in batches. If you do so, be sure to save enough sauce for all the steaks.
Find red chili paste with the Asian food ingredients in your grocery store.