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Albacore Jambalaya
1 1/2 lb Pacific albacore steaks 1 tbsp butter 1/4 tsp dried thyme - (rounded) 1/8 tsp cayenne pepper 1 tbsp minced garlic 1/4 cup chopped green onion 1/4 cup cubed smoked ham or smoked sausage 1 can whole tomatoes - (28 oz) drained, chopped 1/4 cup coarsely-chopped green pepper Salt to taste Freshly-ground black pepper to taste 1/4 cup dry white wine 1 tbsp chopped parsley 1 1/2 tbsp lemon juice
Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1-inch cubes.
In large non-stick skillet, melt butter. Add garlic and onion; saute until tender but not browned.
Stir in tomatoes, wine, lemon juice, thyme and cayenne. Mix well. Add albacore, green pepper and ham. Bring to simmer. Cover and braise 4 to 5 minutes. Do not overcook! Albacore should be pink in center when removed from heat.
Season with salt and pepper to taste. Sprinkle with parsley. Serve over cooked rice.
Servings: 4
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