Grilled Tuna with Herb Butter

Todd FisherOver the last two decades, Chef Todd Fisher has orchestrated lively culinary collaborations, pioneered farm to table dining and traveled the country as the Celebrated Host of “The United States of Bacon” on Discovery Networks. Locally he has been voted “Monterey County’s Favorite Chef”, an Honor he embraces graciously.

In March of 2017, Chef Todd took his vast experience to Folktale Winery in Carmel Valley where he oversees all of the Culinary Operations. His youthful energy and culinary genius is in perfect harmony with exceptional service, magnificent wines and a stunning setting. He also oversees the brand’s boutique Steak House, Seventh & Dolores in romantic Carmel by the Sea. Seventh & Dolores is a chef inspired masterpiece of the American Steak House. At the Winery, his creativity has inspired events such as Folktale Chef Duels and made Folktale Winery and Seventh & Dolores two of California’s culinary destinations.

Ingredients

  • 4 - 6 ounce tuna steaks
  • 4 ounces herb butter (recipe follows)
  • 4 bunches of Mixed Greens (Todd uses cover crop harvested from the vineyard)
  • 4 breakfast radishes, shaved
  • Zest and juice of 2 lemons
  • 2 tablespoons olive oil
  • Flake salt
  • Freshly cracked black pepper
  • 4 ounces Rosé dressing (recipe follows)

Instructions

Set the EGG for direct cooking at 650°F/343°C.

Season the fish with salt and pepper and grill on each side for 2-3 minutes, rotating the fish ¼ turn – halfway through the cooking on each side – to achieve beautiful cross-hatched grill lines. Once you have given the fish a ¼ turn on the second side put an ounce of the herb butter on each piece of fish and finish cooking. Fish will be a beautiful medium rare.

Meanwhile, in a small saucepan, combine the smashed garlic, lemon zest, juice and olive oil and heat on the Big Green Egg.

To serve, arrange the washed cover crop on four plates, drizzle with garlic lemon oil to start the wilting process, sprinkle with sea salt and cracked pepper. Place grilled fish on top of salad. Garnish with shaved radishes and a drizzle of the rosé vinaigrette.

Dandy Radish Butter Ingredients

  • 2 oz. Italian flat leaf parsley, chopped
  • 1 oz. Basil, chopped
  • 1 oz. Mint, chopped
  • Zest of one lemon
  • ¼ cup green onions, minced
  • 1 stick salted butter, room temperature
  • 1 teaspoon freshly ground pepper

Dandy Radish Butter Instructions

In a small bowl, combine all the ingredients and mix well. Set butter aside till ready to use.

Note: If you are making the butter a day in advance, pull the butter out 20 minutes before you grill the fish so it will soften slightly. Will keep in the refrigerator for 4 days.

Rosé Dressing Ingredients

  • 3 ounces Dry Rosé wine
  • 1 teaspoon superfine sugar
  • 1 clove garlic minced
  • 1 ounce red wine vinegar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 4 tablespoons extra virgin olive oil

Rosé Dressing Instructions

In a small bowl combine the ingredients except for the oil. Once you have mixed the ingredients together, slowly whisk in the olive oil. Set dressing aside till ready to serve. Mix again just before serving.

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