Grilled Tuna with Mixed Fruit Tzimmes

Tzimmes is a sweet Jewish dish. Traditionally, it is made in any number of ways and can combine fruits, meat and vegetables. This is a fruit version - perfect for grilled fish.

• 4 medium tuna steaks
• 1 teaspoon oil -- canola or olive
• 1/2 teaspoon curry powder
• salt and pepper to taste

METHOD

Tzimmes: Heat oil in a dutch-oven over high heat. Add ginger, curry, and chili pepper. Sauté for 30 seconds. Add remaining ingredients. Simmer, uncovered, until thickened, but still a little saucy - about 30-40 minutes. Remove from heat. (Can be prepared in advance)

Prepare grill.

Tuna: Brush tuna steaks with oil. Rub in salt, pepper and curry powder. Over medium coals, or on high if using a gas grill with a topper, cook fish to 145 degrees (about 10 minutes per inch of thickness), brushing with some of the tzimmes sauce and turning fish over, halfway through the cooking process.

Transfer to a plate, and cover fish with foil. By the time you get it to the table for serving it should have come up to 160 degrees and will be perfect.

While the steaks are cooking, reheat tzimmes. Place one piece of fish on each plate, spoon on one or two tablespoons of tzimmes and serve immediately. Pass the remaining tzimmes.

Serves: 4

This recipe from www.inmamaskitchen.com

Lior Moore

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