Grilled Tuna with Ginger and Garlic

Seafood 4U Now LLC.

Since the tuna steaks spend so little time in the marinade, place them in a nonreactive pan rather than in a zipper-lock bag.

Serves 4

2

tablespoons soy sauce or tamari

1

tablespoon sesame oil (dark)

1

tablespoon rice vinegar 

1 1/2

teaspoons minced garlic 

1 1/2

teaspoons minced fresh ginger 

1/2

scallion , sliced thin (about 1 tablespoon)

Ground black pepper 

4

tuna steaks (about 8 ounces each)

Table salt 

1. Whisk first 7 ingredients together in a small bowl until marinade is combined. Place tuna steaks in a nonreactive dish and brush both sides with marinade. Cover and refrigerate for 30 minutes, turning once after 15 minutes. 

2. Heat grill. Sprinkle tuna steaks with salt and place them on the hot grill rack. Cook over a medium-hot fire, turning once, until medium-rare, about 8 minutes. Serve immediately. 

Grilled Shrimp with Lemon, Garlic, and Oregano Paste

Seafood 4U Now LLC.

We recommend to keep the shrimp from dropping through the grill rack onto the hot coals, thread them onto skewers. The fresh oregano in this recipe can be replaced with other fresh herbs, including chives, tarragon, parsley, or basil. 

Serves 4 to 6

Paste

1

large clove garlic 

1

teaspoon table salt 

2

tablespoons extra virgin olive oil 

2

teaspoons lemon juice 

2

teaspoons chopped fresh oregano leaves 

Grilled Shrimp

2 pounds large shrimp (Seafood 4U Now El Primo Shrimp)

tablespoons extra-virgin olive oil                                                                                                                 3

lemon wedges 

1. FOR THE PASTE: Mince garlic clove with salt to form smooth paste. Combine garlic paste with olive oil, lemon juice, and chopped fresh oregano leaves in a medium bowl. Set aside.

2. FOR THE SHRIMP: Add shrimp and let stand in refrigerator for 30 minutes. Drain shrimp. 

3. Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until charcoal is covered with layer of fine gray ash. Spread coals evenly over grill bottom for medium-hot fire. Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Alternatively, preheat gas grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape rack clean with wire brush.

4. Thread shrimp on skewers Grill shrimp, uncovered for charcoal or covered for gas, turning skewers once, until shrimps are nicely charred, 4 to 6 minutes. Serve hot or at room temperature with lemon wedges.