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* Notes: The tuna steaks (4) should be about 1 inch thick and 6 ounces each. Recommended tune is yellowfin (ahi), albacore, or bluefin. You may use 1/4 teaspoon of fresh minced habanero pepper for the serrano pepper if you wish. Combine the mint, orange juice, lime juice, ginger, and serrano pepper. Pour about a third of the mixture into a large heavy-duty plastic food bag or nonreactive bowl; set the remaining mixture aside. Rinse the fish and pat dry. Add it to the bag or covered bowl and seal. Rotate the bag to distribute the marinade and place it in a shallow pan. Refrigerate for at least 15 minutes or up to 2 hours, turning the fish occasionally. Meanwhile, peel the mango, slicing fruit off each side and from the edges of the pit. Cut into 1/2-inch cubes. Stir these cubes into the reserved marinade and set aside. Remove the fish from the bag and drain, discarding the marinade from the bag. Arrange the fish on a cooking grate. Place the lid on the grill. Cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes; cut to test for doneness. Transfer the fish to a platter or individual plates, top with the mango mixture, garnish with the mint sprigs, salt and pepper to taste, and serve. Per serving: 283 Calories; 9g Fat (28% calories from fat); 40g Protein; 10g Carbohydrate; 65mg Cholesterol; 68mg Sodium NOTES : Heat Scale: Medium Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #526 by Ron West
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