Penny Eisenberg: Recipe - Grilled Tuna with Curried Mixed Fruit Tzimmes

Yummm

Grilled Tuna with
Curried Mixed Fruit Tzimmes

Serve on: Tu b'Shevat, Sukkot

For the Tzimmes

1 teaspoon oil

1 tablespoon fresh ginger -- shredded

1 teaspoon ground curry

1 dried chili pod, optional

1 medium apple, peeled, cored, and cubed

1 medium pear, peeled, cored, and cubed

1 bag dried apricot halves - diced

1/2 bag dried peaches - diced

2 tablespoons raisins

1-1/4 cups brown sugar

1/3 cup orange juice

1/2 teaspoon salt

For the Fish

4 medium tuna steaks

1 teaspoon oil -- canola or olive

1/2 teaspoon curry powder

salt and pepper to taste

To make the tzimmes, heat the oil in a dutch-oven over high heat. Add the ginger, curry, and chili pepper. Saute for 30 seconds. Add the remaining ingredients. Simmer, uncovered, until thickened, but still a little saucy - about 30-40 minutes. If you prefer to make a chutney, continue to cook until the ingreidents are glazed - another 20 minutes. Use immediately, or store in the refrigerator for 3 days, or can it for 6 months.

Prepare the grill. If using a gas grill, place a disposable aluminum grill pan, or a metal grill-topper on top of the grate. (It's faster and easier than grilling directly on the grate)

Brush the tuna steaks with the oil. Rub in the salt, pepper and curry powder.

Over medium coals, or on high if using a gas grill with a topper, cook the fish to 145 degrees (about 10 minutes per inch of thickness), brushing with some of the tzimmes sauce and turning the fish over, halfway through the cooking process. Transfer to a plate, and cover the fish with foil. By the time you get it to the table for serving it should have come up to 160 degrees and will be perfect.

While the steaks are cooking, reheat the tzimmes. Place one piece of fish on each plate, spoon on one or two tablespoons of tzimmes and serve immediately. Pass the remaining tzimmes.

Serving Ideas : Fabulous served on top of "skinny" mashed potatoes or rice.