Grilled Fish x2

So, I've been cooking lots of fish lately. It's tasty, and Omega 3s are good for you. So, here are a couple of different fish recipes for ya.

Spicy Miso Glazed Salmon
Miso Paste
Sweet Soy (I use Kecap Manis, but any sweet soy would work)
Sriracha

Mix together equal portions of Miso and Sweet Soy, and then thin it out with some boiling water. Stock of some sort would also work, if you had some lying around. Just make sure you're not using anything overly salty, as both Miso and the "sweet" soy have a goodly quantity of sodium. Once you've got this material thinned down to a sauce consistency, add about 1/4 of a portion of Sriracha. Take part of this marinade and brush it on the fish. Meanwhile, go preheat your grill.

Once you're grill gets hot, make sure it's nice and clean, then lube up the grill grate with a little canola oil. I like to make a pad out of an old washcloth and soak it with oil. Then rub the pad vigorously over the grill. Don't stay in one spot too long, or it will catch fire. You'll only make that mistake once.

I cook my fish over medium high -- but, it depends on the thickness of your filets. While the fish cooks brush it with the remaining glaze every minute or so. I cooked my salmon for about 3 minutes per side. Remember, your grill at medium high is probably completely different than yours, so you might need more or less time. I was shooting for the fish to be medium-well @ service, and probably overdid it a little bit. It was still delicious though.

Montreal Tuna
Tuna Steaks -- Ahi
Montreal Steak Seasoning
Sesame Seeds

Yeah, this is a tough one. Rub your tuna steaks with the seasoning and some sesame seeds. Grill over the hottest part of the grill for 45-60 seconds per side for rare.
Serve, Enjoy.

This wasn't so much to add filler as it was to suggest that you try some more beefy flavor combinations with your tuna -- it's pretty stout, and can handle the flavors you'd normally use for steak. Especially when you serve it medium-rare or less.

--Brad