Best used for firm, oily to semi-oil fish like salmon, yellowtail, dorado and any species of tuna. Don’t marinade for too long (only 1-2 hours) or else your fish will become a jello-y mess – or more like ceviche, which isn’t all that bad either.

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Here’s the deal…my wife and I had a few friends over and one of them brought a bag of Trader Joe’s Thai Lime and Chile Peanuts, at least I think that’s what they’re called. I threw the bag away. Anyway, I dumped about a cup of the nut blend into a food processor and then…

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Close your eyes and picture a big, thick hunk of really fresh tuna sizzling on a hot grill over a white-hot bed of coals. Flip it over to reveal the checkerboard pattern of grill marks. Just before you take it off the heat, brush on a sweet and spicy sauce. Give it a minute or…

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When you’ve trimmed the tuna loins and don’t want to waste what’s left, try this great recipe for tuna burgers with lots of spicy flavor. You can also use salmon. You’ll need a food processor for best results. For a great spicy seasoning, try Hi Mountain Seasonings in Fajita or Cajun. Yum.

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