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sxshooter

Tataki Tuna n Grilled Garlic Rubbed Turbot

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I picked up some turbot at Whole Foods tonight. Then went over to Marukai market for some sashimi grade tuna.

The tuna got a cracked pepper and sea salt coat and then seared super hot. I put it immediately in the freezer to stop the cooking as I think I over did the sear a bit. It seemed to help stop the cooking.

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The tataki tuna was served with some red pickled ginger and some sliced ginger along with finely chopped green onion and a ponsu dipping sauce.

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The turbot got a typical bbq savory rub with some chopped/ground garlic rubbed on it. It was seared over a super hot fire for about a minute a side, then placed to the side of the fire and the lid of the keg was closed to finish to 140F internal. Some finely chopped green onion topped the turbot.

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Some white rice and soy marinated seaweed were served with it.

It was all washed down with a really nice Pinot Noir.

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The wife really liked this dinner, having stepped thru the door from work and it being ready to eat made her day. I thought the turbot was a bit mushy. Might have been frozen once. I really don't care for frozen meats, fish or poutry if I can help it.

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That looks perfect SS, not over done at all.

Tom

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Tom,

It was pretty tasty, but the wife likes a little less sear. And we all know: whatever the wife likes, I like too. So I'm told. :smiley-innocent-halo-yellow:

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i fished turbot for years it is normally on the mushy side ala flounder. all of our fish went for export , the euros love that crap aka "greenland halibut"

LING IS KING! and most frozen fish Is frozen within hours and your "fresh fish" could be up to a week old..

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Well, turbot is not on my list of fish to get again. I'd sooner get some red snapper.

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Tom,

It was pretty tasty, but the wife likes a little less sear. And we all know: whatever the wife likes, I like too. So I'm told. :smiley-innocent-halo-yellow:

Actually, I prefer mine raw, just a little Wasabi, and soy.

Tom

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Yeah, we probably eat 2-3 times more as raw sashimi or sushi than seared. But I belong to a bbq forum and searing it gives me an opportunity to post on the bbq forum with something unusual.

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No raw fish for me. Your going to get worms. Looks realy good. But the tuna needs a little more cooking. ;):P

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