Tuesday, September 16, 2008

Roasted Tuna with Mango Puree and Lima Beans

Dinner last night. It was alright. Didn't really rock, but it was good. The original recipe called for cod and that may have worked better, I think the tuna was a little tough for this delicate recipe but here is what I did. If you want to try it I would recommend using cod or tilapia.

1 (3-ounce) frozen lima beans 1 teaspoons olive oil, divided 1/2 tablespoon parsley flakes
1/4 tablespoon mint flakes Salt Freshly ground black pepper 1 (6-ounce) pieces tuna 2 tablespoons white wine, divided

Preheat the oven to 375 degrees F.

Place sheet of aluminum foil on a work surface and place lima beans on it and top with olive oil, chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Place fish over pile of beans. Pour white wine over the fish and sprinkle a pinch of salt and freshly ground black pepper. Seal up the foil packets.

Mango Puree = 1 mango pureed with little sugar, cinnamon and water.

Place the foil packet on a baking sheet. Bake for 20 minutes depending on the thickness of the fish. Gently transfer the beans and fish to a serving plate. Add the mango puree on the baked fish. Serve immediately.

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