4 tuna steaks -- (fillets)
- approximately 8 oz each
1 cup unsalted butter
2 tablespoon minced cilantro
1 teaspoon jalapeno or serrano chili
- peppers -- finely minced
2 teaspoons garlic -- finely minced
1 teaspoon ginger -- finely minced or
- ginger powder
Instructions:
Place softened butter in mixing bowl and beat until fluffy. Blend
in the cilantro, chili, garlic, and ginger. Spoon dollops of butter
mixture onto waxed paper and refrigerate ahead of time for readied
individual servings. Refrigerate. Place fish on rack 3 inches from
mesquite coals. Grill fish about 4 to 5 minutes on each side. Place
dollops of spiced butter on the finished fillet, or warm the spiced
butter and spoon over the cooked steaks. Source: Mesquite Cookery
by John 'Boog' Powell
