With our eldest in France and our youngest with activities that run through dinner we are finding ourselves learning what life will be like once they in turn leave for college. Tonight’s dinner is just the two of us and there are no allergies to contend with. When I went to the store, I had most of a grocery list, but only fish in mind for tonight. At the meat counter I pursued the selection and was excited to find beautiful yellowfin tuna (1¼” thick steaks) for only $10/lb. and that is all we needed! With the weather abnormally awesome today (66 and sunny – in Michigan) I quickly decided on grilled tuna with a citrus pepper crust, lemon garlic broccoli, and couscous. I also came across shishito peppers in the produce section and decided that they would make a great appetizer.
I started by making the citrus pepper marinade/crust by zesting ½ of an orange, lemon, and lime and adding the juice from the lemon and lime halves. (I always cut the end off the lemon so it juices better.)
The peppers are simple, cook them in hot oil over medium heat until they blister, ~3-5 minutes. When they are done, drain them briefly on paper towels, squeeze fresh lemon (¼ lemon/pound) on them, and sprinkle them with coarse sea salt. (YUM!!! This was inspired by a dish at The Sardine Room in Plymouth.)
After our appetizer I started the couscous and broccoli, adding the lemon to the broccoli after 5 minutes and with only 5 minutes left on the couscous I started the tuna on the hot grill.