Spicy Grilled Tuna (Or Other Fish) With Heirloom Tomato Salsa

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Rick Bayless


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8 large garlic cloves, unpeeled

Fresh hot green chiles to taste (roughly 2 serranos or 4 jalapenos), stemmed

1/3 cup fresh lime juice


6 5- to 6-ounce fresh tuna steaks or skinless meaty fish fillets, such as snapper, grouper, wahoo, marlin or salmon, about 3/4-inch thick

3 cups chopped (1/4-inch dice) heirloom tomatoes - use what you can find, but think about a variety of colors and flavors, from Black Prince to Green Zebra to Sun Gold to Brandywine (you'll need about 1 1/2 pounds)

1 small red onion, finely chopped

2 to 4 tablespoons chopped fresh herbs - the intensity of the herb(s) you choose will dictate quantity (cilantro is predictably delicious, a touch of mint is springy, a little lemon thyme or lemon balm or lemon verbena adds sunshine and basil, well, who d

Olive oil or vegetable oil for brushing or spraying the fish

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