1 pound large shrimp, peeled and de-veined

1 pound fresh tuna filet, cut into 2 pieces about 2 by 2 by 6 inches each
Molé Spice Rub
Oil for grill
Lemon Herb Sauce (recipe below)
Hoja Santos leaf (or banana leaf) washed well in hot water (optional – you may omit the Hoja Santos or banana leaf and simply grill the fish.)
Light the grill with mesquite wood, and let burn down to a medium-hot fire, about 400 F degrees. Sprinkle Molé Spice Rub heavily on tuna steaks and jumbo shrimp. Brush fish well with Lemon Herb Sauce and score tuna to mark 1/2-inch thick slices. Generously oil the grill and cook fish over hot fire until crusty, opaque, and charred , about 4 minutes. Move fish to the side of the grill where there is less heat, and lay damp Hoja Santos leaf over all to allow fish to smoke for 15 minutes. Halfway between smoking time, baste fish with the Lemon Herb Sauce. Remove to plate and serve at once.

Lemon Herb Sauce

1 cup flat-leaf Italian parsley leaves, tightly packed
2 cloves of garlic, minced
2 tablespoons Lemon Thyme (use the tender top 1/2-inch of sprigs), packed
2 tablespoons Lemon Basil, packed
1/2 tomatillo (or small, firm green tomato)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1-1/2 teaspoon white wine
In mini-food processor, finely chop first five ingredients. Scrape bowl and slowly add remaining olive oil, vinegar, and wine. Process until sauce forms in bowl.

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