Chad Belding’s Seared Tuna Medallion Recipe

Fish, chicken, and eggs are the lean proteins that dominate a bodybuilder’s meal prep menu. They’re packed with muscle-building amino acids, vitamins, and minerals. Protein sources like chicken are great for lunch at work, while second day fish can bring out a “fishy” flavor and not taste fresh.

the good news is Chad Beldingoutdoorsman, hunter, chef, and author of “The Provider Cookbook” not only shows you how to make your fish taste delicious every time, but also teaches you how to choose the best quality fish on the market. with step-by-step instructions when catching fish).

“Having traveled and studied in North America, South America and Europe, I have always been interested in passionate cooks and have always wanted to be unconventional in my approach to everything I cook. I was thinking,” Belding says. A hunter, fisherman and conservationist, Belding quickly learned the importance of knowing where food comes from and how people live on the land.

This is where the “provider mentality” was born and the provider brand was launched. Belding says ‘The Provider Cookbook’ has been an almost 30-year journey, drawing inspiration from passionate outdoor men and outdoor women around the world.

It’s time to get to know your fish, where it came from, and how to make it incredibly delicious.

Follow these steps to find the best quality fish at your grocery store

If you want high-quality, protein-rich fish, it’s not a good idea to grab the first fish you see at the store. Fortunately, most grocers employ qualified seafood and fish specialists who are always available to ask questions.

1. Make sure your selection is wild-caught and not farm-raised.
2. Search for fresh fish by “expiration date”.
3. Look for consistent, high-quality colors and try to avoid bruising or discoloring your fish.
4. Finally, know the different classifications of crustaceans, freshwater fish, and saltwater fish, and use your best judgment to choose the best quality.

Belding feels that the best fish is the freshest, “but there is an easy way to grill fish for meal prep that can be used in vegetable and rice dishes, and even salads throughout the week.” There is,” he says. So if food preparation is your goal, always start with wild-caught fresh fish. Then use seasonings and rubs that bring out the best flavors in the fish while adding a delicious pop from mild to spicy.

quick fish grill tips

• Before grilling, make sure the grill is clean and free of debris. This keeps the fish clean.
• Grease the grill or fish. This makes liftoff easier and minimizes sticking. (Unless you are grilling fish in tin foil).
• Choose the best fish for the grill. All fish are good for grilling, but some fillets and types are more forgiving of grilling mistakes, such as tuna, salmon, mahi-mahi, swordfish, and halibut.

Here’s how to get the most out of wild-caught fish

When catching wild-caught fish, it is imperative, first and foremost, to care for the fish immediately to produce fresh-tasting fillets. “Filling the fish and putting it on ice is key to ensuring the perfect flavor and texture when the final recipe kicks in,” says Belding. Trying to keep the fish fresh and prepare it from the freshest state is key to improving the overall experience.”

Try Chef Chad Belding’s Flavorful Seared Tuna Medallions recipe (from ‘The Provider Cookbook’). This quick and easy fish dish can be served as an appetizer or as an entrée with your choice of rice and vegetables.

wild fish preparation tips

1. Dry the fish completely using paper towels.
2. Line with foil and place the fish skin side down on the foil.
3. For lean fish and darker fish such as salmon and tuna, cover completely with provider spawn rub.
4. For white fish like walleye and halibut, coat completely with Provider Flaky Rub.
5. Place the sliced ​​lemons over the fish and around the foil, and cover it leaving a small slit in the top to let the smoke in.
6. Set the grill to 325ºF (Belding uses a Traeger) and once the grill reaches temperature, place the foil-covered fish on the grill and cook for 15 minutes.
7. After 15 minutes, open the top of the foil further and place 3 slices of butter on the fish and add a pinch or two of Himalayan sea salt.
8. When the butter is completely melted, remove from the grill, coat the fish and let it rest in foil for 5 minutes.
9. Serve over rice with asparagus and sautéed onions.

Chef Chad Belding’s Seared Tuna Medallions Recipe

This quick and easy seared tuna medallion recipe can be served as an appetizer or with your choice of rice and vegetables.