The hot Aussie chef wants to heat up your kitchen — and your dinner table — with his fiery recipe for fresh-grilled tuna with fennel, onion, parsley and lemon.
Recipe: Grilled tuna with fennel, onion, parsley and lemon (on this page)
To prepare the caramelized fennel and onions: Preheat the oven to 400° F. Toss the fennel with 1 tablespoon of oil. Preheat a grill pan over medium-high heat and grill the fennel and onion until grill marks appear. Place in a 13x9-inch baking dish. Add the olives, caper berries, fine capers, parsley, lemon juice and garlic to the fennel mixture, and toss well to combine. Bake for 15 to 20 minutes, or until the vegetables are tender and the flavors blend. Remove from the oven and drizzle with the extra-virgin olive oil. Season with salt and pepper and keep in a warm place.
To cook the fish: Heat a large grill pan over medium-high heat. Lightly coat the fish filets with oil and sprinkle with salt and pepper. Cook the fish for 2 to 3 minutes on each side, or until the fish is still rare in the center. (Note: The cooking time may vary depending on the size and thickness of the fillets.)
Place the fennel mixture in the center of 4 plates. Place the fish on top of the fennel mixture. Drizzle any fennel juices from the baking dish around the fish and on the plates, and serve.
© 2012 MSNBC Interactive
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