The summer heat is here, and that calls for light meals that are easy to prepare. That’s why I keep Full Circle frozen fish in my freezer – easy to thaw, cook and eat at a moment’s notice.
The selection, which includes Sockeye Salmon, Keta Salmon, Mahi-Mahi and Ahi Tuna, is all-natural and wild-caught from fisheries that are Best Aquaculture Practice-Certified.
All of the choices are great for grilling, searing or baking in the oven. A few techniques that I enjoy are cooking salmon on cedar planks, wrapping Mahi-Mahi in a parchment packet with lemon and white wine, or grilling Ahi Tuna with a light citrus sauce.
The fillets are individually vacuum-packed and can be thawed within 30 minutes in room-temperature water. After thawing, simply add you seasoning and get ready to cook. It’s that easy, and the results are delicious!
Grilled Ahi Tuna with Avocado-Mango Salsa
1 avocado, diced
1 Roma tomato, seeded and diced
1 mango, diced
1 lemon, juiced
1 lime, juiced
1 small jalapeño, seeds removed and minced
1 Tbs fresh cilantro, minced
1/2 tsp salt
1/2 tsp ground black pepper
2 Full Circle Frozen Ahi Tuna Fillets
coarse sea salt and cracked black pepper
Place all of the salsa ingredients in a bowl; stir to combine. Refrigerate until ready to serve.
Heat grill to high and clean grates very well with a wire brush. Lightly oil the grates with cooking spray, or dip a paper towel in vegetable oil and use tongs to rub the towel over the grates.
Lightly oil and season the steaks. When the grill is very hot, add the steaks. Reduce heat to medium. Let sear for 1 to 2 minutes. Turn and sear for the same amount of time on the other side. If the fish is sticking, give it another 30 seconds before attempting to turn. It may not be ready to release. Grill to desired doneness. Tuna steaks have the best flavor when cooked to medium-rare.
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