I don't really like fish. I suppose I don't have a decent reason for it, just the same one I have for olives or lima beans, I just don't like them. But over the last year or so I've had some rather enjoyable dining experiences starring aquatic creatures, so when I saw that tuna steaks were on sale, a crazy thought shot through my head. I tried to talk myself out of it, I really did. But in the end my desire to try something new was too strong, and I bought fresh fish for the first time ever.
My method of preperation was simple, perhaps overly simple given the fact that I knew I wasn't a fan of fish to begin with. The steaks marinated overnight in olive oil, rice vinegar, garlic, pepper, and lots and lots of tarragon. I spent a good deal of time reading about cooking tuna steaks because I found widespread discrepancies as to what degree of doneness the tuna should be cooked to, ranging from very rare to well done. But given that I knew that raw tuna was safe to eat, I thought I'd aim for about medium-rare, with a nice red center. The steaks ended up being in the skillet for about 2.5 minutes on each side, and I think that landed somewhere in the realm of medium to medium-rare. I seem to have a tendency to overshoot my target by a bit.
The verdict? I still don't like fish. But as fish go, this was pretty good, though I really should have made a sauce to go with it. I think next week I'm going back to something a little less radical for me.
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