2-4 Tuna Steaks or Any Fish: 6-8oz each
1 Egg Plant: 1/4 inch Slices- Discard Ends
4 Zuchinni: Cut in Half Length Wise-Discard End
2 Portabella Mushroom Caps: Pop Stem & Clean with Wet Towel
4 Green Oions: Cut the Root Off
8 Slices of Lemon
Always Clean Produce with Soap & Warm Water Thoroughly...
Rub with Love: Olive Oil & Salt or Garlic Parcely Salt & Pepper Evenly...
Pre-Heat Grill On High:
Place Zuchinni, Portabella Mushroom Caps & Egg Plant Slices on the Grill for about 2 Minutes Slowly Rolling & Turning Every 20-30 Seconds... These are thicker & will take longer to cook...
Turn Heat Down to Medium High: Cook Veggies for 2 More Minutes
After 4 Minutes Completed: Place Green Onions on the Grill for an Additional 4 Minutes
After Two Minutes of Turning Veggies Every 20-30 Seconds Getting a Nice Char on Them: Place Tuna Steaks or Any Fish on Grill & Flip Every 90 Seconds to 2 minutes for the next 6-8 Minutes...
Grab Veggies Off the Grill with Nice Char & Tenderness with a Total About 8 Minutes... Let Cool...
After 4-6 Minutes: Have 1/2 Cup of UNAGI Sushi Glaze by Kikkoman Ready with Brush...
Glaze Tuna Both Sides Twice for Last Two Minutes or at Least One Side if Other Side Has Skin... Evenly Coated with Unagi Glazed, Pull Fish Off Grill to Plate....
Chop: 1/4 Green Onion, 4 Chuncks Each, 1/4 Mushroom Caps, Slice Zuchinni 1/2 Chunks, 1/4 Egg Plant Slices... Mix in Bowl with 1/4 cup with Balsamic Vinaigrette Lemon or Your Favorite Flavor & Mix... Add More If Needed....
Place on Platter with Fish and Lemon Slices Placed to Your Desire
Be Creative...
Dr. Chris
