Alec Naman with Naman's Catering is grilling up a feast on Studio 10! Contact Naman's for your Easter dinner, corporate event, wedding, or any event needs.

Grilled Mahi w/ Sauteed Tomatoes & Spinach

INGREDIENTS:

  • 4 mahi mahi steaks, 6 ounces each
  • 2 teaspoon olive oil
  • 1 small purple onion, thinly sliced
  • 2 cloves garlic
  • salt and freshly ground pepper to taste
  • 2 large tomatoes, peeled, seeded and chopped
  • 1 pound fresh spinach
  • 2 fresh lemons, squeezed

STEPS:

Pat steaks dry, brush with 1 tsp olive oil, lemon juice, salt, pepper and grill over medium hot coals.

Use remaining 1 tsp of olive oil to coat the bottom of a skillet.

Sauté onion and garlic with salt and pepper until onion is translucent and garlic has begun to color.

Add tomatoes; cook until they begin to glisten.

Add spinach, tossing to blend.

Adjust salt and pepper and serve over the grilled fish.

Serves 4

Grilled Tuna Niçoise Salad

INGREDIENTS:

  • Vinaigrette:
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon fresh tarragon, chopped
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 3/4 cup olive oil
  • sea salt, to taste
  • ground pepper, to taste
  • Tuna:
  • 16 ounces fresh tuna steak
  • olive oil cooking spray
  • Salad:
  • 1/2 pound green beans, trimmed, blanched
  • 1½ pounds small new potatoes
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup pitted Niçoise olives
  • 1 cup cherry tomatoes, halved
  • 1 egg, hard boiled, peeled and quartered (optional)

STEPS:

In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot.

Slowly whisk in olive oil. Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette. Spray grill with olive oil cooking spray.

Preheat grill to medium heat. Grill tuna until cooked through, approximately 5–7 minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.

Blanch the green bean and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cup vinaigrette.

To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate.

Drizzle with vinaigrette.

Serves 4 to 6

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 

 

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.