Preparation:
Holding the knife parallel to the work surface, make a pocket in the fish by cutting through the center as far back as possible, leaving back and sides attached to make a pocket. In a food processor with the metal blade, process shallots and garlic until minced. Add avocado, lemon juice, Worcestershire sauce, butter and salt; process until pureed. Divide filling among fish, about 2 tablespoons per steak, spreading it towards the back and pressing gently on fish to make it even. Mix all ingredients in bowl or jar. Place fish close together in a shallow glass dish, pour marinade over and turn to coat both sides. Cover and refrigerate for 2 to 4 hours. Prepare coals and oil grill rack. Remove fish from marinade and grill 3 to 4-inches from hot coals for 4 to 5 minutes per side or until cooked through.
Prep Time: 20 minutes Cook Time: 8 to 10 minutes Makes: 8 servings Prep Notes: 2 to 4 hours
Cut a pocket in the middle of tuna steaks and fill them with guacamole. Besides tasting great, it reduces the risk of overcooking the fish. This preparation is also terrific with swordfish. |
