My husband, Dennis, has been asking for fish more in the last couple weeks than he has in our almost 31 years of marriage. He’s following a fitness program put on by a retired Navy Seal, in which they are asked to eat certain food types and give up others during certain weeks of the 12-week program. Having fish for dinner is recommended on his program because of the fact that it is a lean protein and so healthy. Let me just say, I’ve been pushing fish in our home for many years to no avail. Thank you, Commander Divine, for helping Dennis to see the light! I do sort of feel like banging my head on a wall, because no one wanted to listen when I was preaching the importance of having fish for dinner … just sayin’.

Dennis and I went out to dinner last night at a place called Mendocino Farms. They have a wonderful menu of fresh sandwiches and salads. I’ve only tried the salads at Mendocino Farms, but the sandwiches look fantastic as well. When we had finished dinner, we stopped at a local grocery store, just a few steps away from the restaurant, called Jimbo’s … Naturally. Jimbo’s products are organic and local, they sell meat from animals that are raised humanely without antibiotics or growth hormones, and they are trying to move toward the direction of being GMO free, meaning products are free of Genetically Modified Organisms.

As Dennis and I were looking at the fish at Jimbo’s last night, we decided on tuna steaks for our dinner tonight. I mentioned to the butcher that I wanted to season my fish with lime juice. He suggested not marinating the tuna in the lime juice because tuna cooks very quickly and the lime juice would make it cook faster. I then decided I’d add the lime juice (and fresh squeezed orange juice, along with a little low-sodium soy sauce) at the very end – once the fish was done cooking.

I started by brushing the tuna steaks with olive oil and sprinkling kosher salt, pepper and Chile lime seasoning all over. I then topped the fish with minced garlic before placing it on my indoor grill pan.

While the tuna was starting to sear, I mixed together the juice of two large limes and one large naval orange, as well as a tablespoons of low sodium sauce. I set it aside until I was ready to drizzle it over the cooked tuna.

I was watching an episode of Giada last week in which she was making grilled radicchio. This looked so good to me that I decided I’d grill radicchio to serve with our tuna steaks.

Oh my goodness, this was so good! I had two small heads of radicchio that I cut into quarters, leaving the core intact so it would stay together somewhat while I was grilling it. I brushed the quartered pieces of radicchio with olive oil and sprinkled kosher salt and pepper over them.

I brushed my grill pan with olive oil and placed the radicchio on the heated pan. I cooked it on each side for about two minutes … just enough for it to get a little char on it, but not too much.

Once the radicchio was done, I placed it on a cutting board and cut it into smaller chunks, removing the core at this point. I placed the chunks of radicchio into a large bowl and set it aside while I made my dressing. My dressing consisted of olive oil, freshly squeezed orange juice and zest, dijon mustard, fresh, minced garlic, kosher salt and pepper.

I poured the dressing over the salad and set it aside for placing under my fish upon serving.

I cooked the tuna on the same grill pan for about 5 minutes per side. You can grill your tuna from 2-5 minutes per side, depending on how rare you like it. My husband did not want it to be really rare which is why I cooked it on the longer side. I removed it from the grill pan when the internal temperature had reached 130 degrees.

I let the fish rest for 5 minutes before slicing it and placing it over my grilled radicchio.

Ingredients

1 pound tuna steaks

olive oil, for brushing

1/2 teaspoon kosher salt

1/2 teaspoon Chile lime seasoning

1/4 teaspoon pepper

4 cloves garlic, minced

2 limes, juice of

1 orange, juice of

1 tablespoon low-sodium soy sauce

Directions

1. Brush olive oil over fish and sprinkle all over with salt, pepper and Chile lime seasoning. Add garlic.
2. Place on heated grill pan and cook 2-5 minutes per side, depending on how rare you like your tuna steaks.
3. Drizzle lime, orange, soy dressing over fish.
4. Serve over grilled radicchio (recipe below).

Ingredients for Grilled Radicchio

2 heads radicchio

olive oil, for brushing

3/4 teaspoon kosher salt

1/2 teaspoon pepper

Ingredients for Grilled Radicchio Dressing

1/4 cup olive oil

2 cloves garlic, minced

1 tablespoon dijon mustard

zest and juice of one orange

pinch of kosher salt

fresh ground pepper

Directions for Grilled Radicchio and Dressing

1. Cut radicchio into quarters, keeping core intact for grilling.
2. Brush radicchio with olive oil and sprinkle with salt and pepper.
3. Grill over medium-high heat until radicchio starts to char a bit.
4. Remove to a cutting board and cut into chunks, removing core at this time. Place in a large bowl.
5. Mix olive oil, garlic, dijon, zest and juice of orange, kosher salt and pepper together in a small measuring cup. Pour over radicchio.

Serve fish over radicchio salad.

Enjoy!

Until next time, Kris