The perfect grilling book that is one of my summer go to grilling companions, Mark Bittman’s How to Grill Everything easy and fantastic recipes that I am never disappointed in especially when I can avoid turning the oven on any of the hottest days. Fantastic dinners and several sauces, sides, and topping choices to go with your favorite grilled seafood, chicken, pork or beef recipes. Bonus’ of the recipes are several flavor suggestions to change up the flavors of your dinner.
At least once a week I will have an Asian dish and tonight a lovely piece of tuna covered with a zebra blend of sesame seeds, a black and white seed blend that is to say. So easy to toss on the grill or into a grill pan and simply served with a lime dipping sauce and a grilled cabbage slaw with a chipotle adobo dressing.
All so easy for a quick dinner on the grill…
Grilled Cabbage slaw, slightly adapted from Mark Bittman’s How to Grill Everything
1 quarter-wedge of 1 medium head green cabbage, cored Good-quality olive oil for brushing
Salt and pepper
½ cup chopped fresh cilantro
Juice of 2 limes
½ cup mayonnaise
1 tablespoon canned chipotle chile mashed with some of its adobo, or to taste
1½ pounds skinless white fish fillets
*extra sriracha sauce
Drizzle the slaw with some of the dipping sauce, yummy.
- Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
2. Brush the wedge of cabbage on all sides with 1 tablespoon oil and sprinkle with salt. Put on the grill directly over the fire. Close the lid and cook, turning once or twice, until grill marks develop, 4 to 5 minutes per side. Transfer to a cutting board until cool enough to handle, then cut across into thin ribbons or rough chop. Put in a serving bowl along with the cilantro and lime juice and sprinkle with pepper. Toss to combine; taste and adjust the seasoning.
3. Put the mayonnaise and chipotle in a small serving bowl and whisk until combined; add a little salt if you like. (You can make the slaw and sauce up to a day before. Cover and refrigerate them until you’re ready to serve.)
Lime Dipping Sauce for sesame crusted tuna…
1½ pounds 1-inch-thick tuna steaks, patted dry, brush a little oil, and coat all sides with sesame seeds.
1 tablespoon sesame oil
½ cup sesame seeds
¼ cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Chopped scallion for garnish (optional)
Blend all of the dipping sauce ingredients and whisk until the sugar is dissolved. Refrigerate until ready to use. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
Pat the tuna steaks dry with paper towels. Brush with the oil on both sides. Put the sesame seeds on a small plate and dredge the steaks in them, coating the tuna completely, even the sides.
Put the steaks on the grill directly over the fire. Close the lid and cook 1 to 5 minutes per side, depending on the desired doneness (see the headnote); nick with a small knife to peek inside as necessary. Transfer the tuna to individual serving plates, garnish with scallion if you like, and serve with small bowls of dipping sauce. Or slice the tuna and serve family style, passing the sauce at the table.
Bittman, Mark. How to Grill Everything: Simple Recipes for Great Flame-Cooked Food (p. 99). HMH Books. Kindle Edition.