Grilled Tuna with Lemon Anchovy Butter
Few meals are quicker to put together than this—grilled fish steaks topped with a simple compound butter. For even faster preparation, make the butter ahead of time and store it in the freezer until ready to use. The anchovy flavor here is quite mild; add more anchovy paste to suit your taste. Slideshows: More Grilled Fish
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Fish Alternatives The lemon anchovy butter would also be very good with grilled halibut, swordfish, or salmon steaks. Variation Grilled Tuna with Sun-Dried-Tomato Basil Butter: Mix 1 tablespoon chopped fresh basil, 3 chopped oil-packed or reconstituted sun-dried tomatoes, and a pinch each of salt and pepper into 4 tablespoons room-temperature butter. Use this mixture in place of the lemon anchovy butter.
The trick here is to find a wine with enough body to go with the tuna but lots of acidity to stand up to the flavorful lemon anchovy butter. Try a Sauvignon Blanc from New Zealand or from California.