Our Visit with the Crew of Eagle Eye II

On Tuesday we had the opportunity to board the Eagle Eye II and take pictures while they off-loaded some beautiful fish for us at the Port Royal dock.  They didn't mind much as I got in their way while taking tons of pictures.  I've posted some of them to our facebook page and will be posting more to our website shortly.  They were quite friendly and I was amazed by their strength!  I suppose you either get strong quickly or risk getting tossed overboard by a fish on a rope!

          

  We brought home some Yellow Fin Tuna, Albacore Tuna, Mako and Swordfish.  Not only do we have it here in the Market, but we are bringing some to share with you in Columbia as well!  Feel free to send along any questions that you might have.  Please go check out the pictures - it was an amazing day - really neat!

Charbroiled Tuna with Spicy Pepper Sauce

Serves 4

• 2 red bell peppers, roasted and chopped
• 3 cloves garlic, chopped
• 2 tbsp. chipotle pepper, chopped
• 1 tbsp. cumin seed, toasted
• juice of 1 lemon
• 2 tbsp. apple cider vinegar
• 1 1/2 cup extra virgin olive oil
• 1 tbsp. fresh chopped parsley
• 1 tbsp. fresh rosemary, chopped
• salt and pepper to taste
• 4   6 oz. fillets albacore tuna or yellow fin

In a food processor, combine the roasted red bell peper, garlic, chipotle pepper, cumin seed, lemon juice, and apple cider vinegar until smooth. Slowly add the olive oil to the mixture to fully emulsify it. Add the parsley and the rosemary and adjust the taste with salt and pepper.

Place the tuna in a shallow pan. Divide the sauce mixture in half. Coat the tuna in 1/2 of sauce and place in the refrigerator to marinate for 30 minutes. Reserve the other half of the sauce at room temperature.

Grill the tuna over medium heat, basting with marinade, for 2-3 minutes. Be careful basting as the oil in the marinade could cause flare ups if grilling over flame. Flip the fillets, and continue cooking 2-3 minutes more, basting occassionally. The tuna should be slightly flaky when done, but not dry.

Serve the tuna hot, either topped with the reserved sauce, or the sauce on the side.