Blackened Tuna Steaks ( Or any firm fish steak or fillet )

Name: Blackened Tuna Steaks ( Or any firm fish steak or fillet )
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 6 ounce fresh tuna steaks; 1 recipe of White Marinade and Barbeque sauce; 2 tsp cracked black pepper; 1 tsp cajun seasoning spice blend; 1 FOR SERVING; 1 Lemon wedges; 1 Melted butter

fenway @Fenway

A Delicious quick dinner entree! It's great with fresh Tuna but also great with Salmon, Swordfish, Tilapia or any firm fish.

fenway @Fenway

A Delicious quick dinner entree! It's great with fresh Tuna but also great with Salmon, Swordfish, Tilapia or any firm fish.

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Ingredients

20 mins

4 servings

46 ounce fresh tuna steaks
1recipe of White Marinade and Barbeque sauce
2 tspcracked black pepper
1 tspcajun seasoning spice blend
1FOR SERVING
1Lemon wedges
1Melted butter

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Steps

20 mins

1

In a small bowl combine pepper and cajun seasoning
2

Preheat grill to medium high heat.
3

15 minutes before grilling brush fish with White Marinade/Sauce,. Right before grilling sprinkle each steak evenly with pepper/cajun spice mix.
https://cookpad.wasmer.app/us/recipes/347418-white-marinade-and-barbeque-sauce-for-meat-and-seafood

White Marinade and Barbeque Sauce for Meat and Seafood
4

Grill.over direct heat 2 to 4 minutes, on each side, depending on how you like it done and thickness of fish. Do not overcook.
5

This can be pan seared by brushing a bit lighter with sauce. Heat a tablespoon of oil.in a pan until hot and sear for the same 2 to 4 minutes on each side.
6

This also is great on salmon, swordfish, tilapia any firm fish!
7

Serve with melted butter and lemon wedges

Linked Recipes

White Marinade and Barbeque Sauce for Meat and Seafood

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Cooksnaps

Saved

fenway @Fenway

on October 09, 2014 21:32

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.