Coastal Cooking – Seared Tuna Steaks with Papaya Sauce


It’s Memorial Day weekend.  Many of us will bring out the grills and have a good old  fashioned BBQ.  Standard fare will include hamburgers and hot dogs, but I’m going to give this seared tuna steak recipe a try.  :)


1 firm-ripe papaya (about 1 lb.)
1/4 cup finely diced red onion
1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)
2 teaspoons olive oil
Coarsely ground black pepper

1. Peel and seed papaya; cut into 1/2-inch cubes.
2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.


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Coastal Cooking – Coconut Shrimp

Lately I just can’t get enough shrimp!  This is one of my favorite recipes for coconut shrimp.  Give it a try and let me know what you think!

Coconut Shrimp

Coconut Shrimp

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


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