Grilled Tuna with Orange Sauce

I have bean preparing food to bring to my family to celebrate my dad’s memorial for a few weeks. All of the food are vegetarian; therefore, today I have created this simple dinner with a quick technique for grilling. In the summertime, we can prepare a hot grill outside with charcoal, but in the winter months, the stovetop with a good sauté pan will work. I love to grill fish, or it can be pan-fried as this method shows. I always think that fish is the easiest meal to prepare because fish is delicate and is really quick and easy to cook. Pairing with grilled mushrooms, baked squash, or steamed broccoli will make a complete healthy choice for dinner.

Ingredients:
Two 8 oz tuna fillets
1/8 tsp black pepper
1/4 tsp cayenne
Sauce:
1/2 cup of orange juice
Zest of one orange
2 tsp fresh ginger
1 clove garlic, minced
1 tbs soy sauce
2 tbs balsamic vinegar
2 green onions, sliced
Garnish:
Mushrooms and squash

Directions:
Sprinkle fish with pepper and cayenne. In a sauté pan, add 2 tbs of peanut oil. Place fish into the hot pan and pan fry each side of the fish for 3 minutes. Remove and keep warm by covering with foil.
In the same saucepan, add a little oil and add ginger, garlic, and green onions. Stir and cook for 1 minute or until fragrant. Add the rest of the sauce into the pan and bring to a boil. Season the sauce, if needed, and cook until the sauce is reduced in half. Pour sauce over fish and serve.
On a baking sheet, place butternut squash and mushrooms. Drizzle with oil and herbs of your choice and bake for 40 minutes in a preheated oven set to 400°.
An easy way to serve mushrooms is to grill them together at the same time of cooking the fish and steaming the squash.