Pernod makes a flavorful addition to tuna or swordfish steaks. This licorice-flavored pastis liqueur works very well with lime juice. Pairing pernod with lime juice, sun-dried tomatoes, fresh thyme leaves and olive oil, the mixture makes a great tuna dressing. This pernod-featured recipe makes a spectacular dinner party recipe to cook for a crowd, guests and families.
Pernod is alcoholic and liquid, the brand name of pastis (a type of liqueur). Other commonly known brands are Ricard in French, ouzo in Greece and ojen in Spain.
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Ingredients :
Serves 4
To serve :
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Method :
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Wipe the fish steaks with a damp cloth or
dampened kitchen paper. Season both sides of the fish to taste with
salt and pepper, then place in a shallow bowl and reserve.
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Mix together the Pernod, olive oil, lime
zest and juice with the fresh thyme leaves. Finely chop the sun-dried
tomatoes and add to the Pernod mixture.
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Pour the Pernod mixture over the fish and
chill in the refrigerator for about 2 hours, spooning the marinade
occasionally over the fish.
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Heat a griddle or heavy-based frying pan.
Drain the fish, reserving the marinade. Cook the fish for 3-4 minutes
on each side for a steak that is still slightly pink in the middle. Or,
if liked, cook the fish for 1-2 minutes longer on each side if you
prefer your fish cooked through.
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Place the remaining marinade in a small
saucepan and bring to the boil. Pour the marinade over the fish and
serve immediately, with the mixed rice and salad.
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