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Grilled Lime Cilantro Ahi with Honey Glaze

Grilled Lime Cilantro Ahi with Honey Glaze

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
Suzanne Porter

Suzanne Porter

Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze.

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Nutrition

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  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
  2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
  3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dbray
28

dbray

7/22/2007

Glaze not needed. Ginger didn't work with the cilantro. Next time I omitted added a bit of dry mustard that works well with the lime and a pinch of chili flakes. This gave it a more of a SW flavor and served with black beans and an avocado salad. Very nice.

marymary
24

marymary

7/4/2007

I only marinaded this for an hour. I saved the marinade and added the honey -then I brought it to a boil. Basted the "glaze" onto the Tuna. Excellent flavor. Tip - strain the marinade if you want a smoother glaze.

SFBABY1
16

SFBABY1

2/2/2008

I love this recipe. I like it better with lime, but will use lemon when I don't have lime. I prefer it with ground ginger, spreads the flavor better. I have baked it, fried it, and grilled it. It is the best grilled, but good the other ways as well. I have seen others post about the combination of flavors- I had my doubts and was surprised at how much I like the combo.

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