How to cook Salmon or Tuna with mixed seasonings

Salmon and Tuna is a tasty and nutritious fish that is high in protein and low in calories. This tuna can be prepared in a variety of ways. To bring out the flavor of the ingredients in fish steaks, we normally grill them over an open fire or pan-fry them. Try baking in the oven if you want a different texture.

Tuna fillets may be fresh or frozen. The tuna on the market is typically in the form of flakes or bits, and it is all very big. Cooking instructions are the same as for steak. Tuna is a deep red color with a firm texture. If the fish has a rainbow luster or is very dry, don't buy it. Furthermore, fish that are mottled or dull in color cannot be purchased.

A fried tuna steak needs about 170 grams of tuna. If you're using frozen fish steaks, make sure they're fully thawed before cooking and stored in the refrigerator.

The season for tuna fishing runs from late spring to early autumn. If you want to eat new tuna, now is the time to buy it. All year long, frozen tuna is available.

We normally wrap tuna fillets in seasonings before frying them to enhance the flavor of the ingredients. You may use pre-made steak seasoning or any seasoning with garlic powder, black pepper, and dried spices. To make a seasoning, combine the following ingredients in a bowl (the combined seasoning should be enough for 170 grams of fish steak):

• a half teaspoon of salt

• 1/4 teaspoon of black pepper

• 1/4 teaspoon dried chilli, chopped

• 1/4 teaspoon of garlic powder

• 1/4 teaspoon basil leaves, dried

• 1/4 teaspoon oregano leaves, dried

The skin of tuna fillets or pieces of fish can be crisped by frying them in a pan or grilling them over an open flame. The trick to cooking is to thoroughly heat all of the kitchen utensils before adding the fish. This will ensure that the fish is cooked evenly and that the skin is crisp and delicious.

If you're going to fry the fish steaks on the grill, use a cast iron pan or another large pan. Preheat the stove to medium, then pour in a tablespoon of peanut or rapeseed oil. Place the fish steaks in the pot as it just begins to smoke. If you're using a grill, start lighting the charcoal at least half an hour ahead of time so it can hit the correct temperature.

Season the fish with a mixture of spices. For every 170 grams of fish steak or fillet, use one to two tablespoons of seasoning. Lightly pat each side of the fish steak with the seasoning so that it is evenly coated. Place the seasoned fish aside and allow it to come to room temperature before frying it in a pan or grilling it over an open flame.

Fry the fish for two minutes in a pan or over an open fire, then flip it and fry or roast for another two minutes. When the timer goes off, cut the fish steak immediately, and you'll have a tuna dish with crispy outer skin and raw insides.

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