Recipe: Ahi Margarita (with tequila marinade, serves 2)

AHI MARGARITA

"This is nice served with a brown and wild rice mix and a steamed green vegetable."

4 tablespoons tequila
3 tablespoons fresh lime juice
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon grated orange peel
2 ahi tuna steaks 1 3/4-inches thick (total weight about 3/4 pounds)
2 tablespoons nonfat sour cream, stirred
Salt, to taste

In a wide bowl, mix tequila, lime juice, olive oil, onion powder, paprika, and orange peel.

Rinse fish, pat dry, and turn pieces over in tequila mixture. Let stand 5 to 10 minutes.

Lift fish from marinade, reserving liquid. Lay fish on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill. (You can also use a pan called a health grill on your kitchen stove.) Grill until the fish is done to your liking. Remove from grill or pan and keep warm.

Quickly pour remainder of marinade into 10-12-inch skillet and boil on high heat until reduced to about 1/3 cup, 1 to 2 minutes. Remove from heat, whisk in sour cream. Add salt to taste; spoon over fish.

VARIATION (for garnishing):
I like to finely dice a firm but ripe Roma tomato (drain on a paper towel to absorb excess juices) and cut a few very thin slices from a green onion right between the white part and the green part. The slices will be white with just a touch of the green color around each slice. Mix the tomato and thinly sliced onion together and sprinkle lightly over the sauced fish as a garnish. Enjoy!

Makes 2 servings
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA - 01-07-98