Pineapple & Tequila Glazed Tuna Steaks
(Serves 4)
4 pieces of 6 oz. tuna steaks
3 cups pineapple juice
2 tbsp. tequila
Salt and pepper (fresh ground)

Cook pineapple juice in small saucepan over medium heat until reduced to 1/2 cup. Remove from heat and add tequila. Let cool. Place tuna steaks in a medium-sized shallow baking dish and pour in pineapple glaze sauce. Coat tuna steaks completely- both sides. Cover and refrigerate for 1 hour. Heat grill pan over high heat. Add salt and pepper to tuna steaks. Grill steaks on each side for 2-3 minutes. Fantastic!


Island Grilled Tuna and Tropical Fruit
(Serves 4)
4 pieces of 4 to 6-oz. fresh tuna or swordfish steaks (about 1 inch thick)
4 slices bacon
4 pieces of 1/2-inch slices fresh pineapple, or 4 slices canned, drained pineapple
1 small papaya (ripe but firm), peeled, seeded, and quartered
Lime wedges
Thin slices of lemon, orange, and grapefruit peel

Tropical Glaze
(Makes 1-1/2 cups)
Make-Ahead: Refrigerate glaze, covered, up to 1 day.
Combine:
1 cup pineapple juice
1/3 cup sugar
1/3 cup lemon juice
1 tbsp. cornstarch
1 tbsp. finely shredded lemon peel
4 tsp.grated ginger
1 to 2 tsp. Habanero chile sauce or other Caribbean-style hot sauce

In a medium saucepan cook and stir until thickened and bubbly. Cook and stir 20 minutes more. Remove from heat and stir in 1 tsp. vanilla.

Rinse fish; pat dry. Cook bacon in a large skillet 2 to 3 minutes until partially cooked but not crisp. Wrap a piece of bacon around outside of each fish steak and secure with a toothpick. Prepare a grill with a cover for indirect grilling: Arrange preheated coals around a drip pan. Or preheat gas grill, then turn one side off and set drip pan over burners on that side. Test grill for medium heat above pan. Place fish on lightly oiled grill rack over drip pan. Brush with some of the Tropical Glaze. Cover grill and cook for 8 to 12 minutes or just until fish begins to flake easily with a fork, turning and brushing once with additional glaze halfway through grilling time. Place the pineapple and papaya on the grill rack around the fish and directly over the coals during the last 5 minutes of grilling, turning fruit and brushing once with Tropical Glaze. Bring remaining glaze to boiling in a small saucepan. Drizzle glaze over fish and fruit. Garnish with lime wedges and citrus peels.


Linguine with Squid and Clams
(Serves 2)
1/2 cup dry white wine or Vermouth
20 hard-shell clams, scrubbed
2 tbsp. dry white wine or water
1/2 tsp saffron threads
1/4 cup unsalted butter
1 cup sliced (1/4-inch) onions
Salt
6 to 8 ounces dried linguine
2 tbsp. olive oil
1 tsp. (or more to taste) grated fresh ginger
1 teaspoon finely minced garlic
2 cleaned squid, cut into 1/2-inch rings, tentacles halved if large, or 10 deveined shelled medium shrimp
1 cup diced (1/2-inch) fresh tomatoes
1 tbsp. chopped cilantro

Heat 1/2-cup wine or Vermouth in a large sauté pan over high heat. Add the clams, cover, and steam until opened, shaking the pan a few times. Remove the clams with a slotted spoon and let stand until cool enough to handle. Strain the cooking liquid. Remove the clams from their shells, place in a bowl, and cover in their strained liquid.

Heat a large pot of salted water to boiling.
Heat 2 tablespoons wine or water in a small pan, add the saffron, and let steep. Heat the butter in a large saucepan over medium heat. Add the onion and cook until translucent. Stir in the saffron infusion and cook for a minute or two until the onions take on the saffron flavor and hue.
Add the pasta to the boiling water and cook until al dente. Meanwhile, heat the olive oil in a medium sauté pan over medium heat. Add the ginger and garlic and cook for a minute or two. Stir in the squid, clams in their liquid, onion, and tomatoes. Cook, stirring constantly, until the squid is cooked through. Stir in the cilantro. Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine.