Grilled Tuna with Herb Aioli
Main Dishes • Mediterranean
Description
Serve with <a href="https://eda.ru/recepty/zakuski/zharenij-kartofel-s-olivkami-i-limonom-po-marokkanski-21532">fried potatoes with olives and lemon</a> and <a href="https://eda.ru/recepty/salaty/nastojaschij-grecheskij-salat-30893">Greek salad</a> or <a href="/recipe/7652/">asparagus</a>.
Ingredients
- Olive Oil ¼ cup
- Red Wine Vinegar 2 tablespoons
- Basil 2 tablespoons
- Chopped Sage Leaves 2 teaspoons
- Dried Barberry 2 teaspoons
- Garlic 2 cloves
- Mayonnaise 3 tablespoons
- Pompano fillet 30 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a bowl, mix olive oil, vinegar, finely chopped basil, thyme, tarragon, and minced garlic. In another bowl, place mayonnaise and add 1.5 tablespoons of the prepared herb oil. Mix well.
Step 2
Cut the fillet into 4 steaks, season with salt and pepper. Place the fish in the prepared herb oil and mix. Let it sit at room temperature for 1 hour, turning occasionally.
Step 3
Preheat the grill and lightly oil it. Place the fish on the grill and cook for about 3 minutes on each side for medium doneness. Transfer to plates, drizzle with aioli, and serve.
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