3 medium corn on the cob, kernels removed with a knife - (abt 2 cups)
1 1/2 cups shredded green cabbage
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/2 medium red onion, chopped
1 medium celery stalk, chopped
1 cup apple cider vinegar
1 Tbs table salt
1 1/2 Tbs dry mustard
1/2 tsp ground turmeric
1/3 cup sugar substitute, or to taste
1 1/2 lbs yellowfin tuna, abt 1" thk - (four 6-oz steaks) = (or other type of tuna)
1 Tbs olive oil
2 1/2 Tbs Chef Paul Prudhomme's Magic Seasoning
Blends Blackened Redfish Magic = (or similar blackening seasoning)


To make chow chow, place corn, cabbage, red and green pepper, onion and celery in a large saucepan. Mix together vinegar, salt, dry mustard, turmeric and sugar substitute in a small bowl; pour over vegetables and bring to a boil. Immediately reduce heat to medium-low and simmer gently for 15 minutes; allow to cool.
Meanwhile, preheat grill (or coat a large skillet with cooking spray and place over high heat).
Wash and dry fish; rub fish all over with oil. Place seasoning on a plate and dredge fish in seasoning on all sides to coat. (Note: To make your own blackening seasoning, combine together 1 tablespoons sweet paprika, 2 teaspoon finely minced fresh thyme (or 2/3 teaspoon dried thyme), 2 teaspoon finely minced fresh oregano (or 2/3 teaspoon dried oregano), 2 teaspoon salt, 1/2 teaspoon freshly cracked black pepper, 1/2 teaspoon white pepper, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.)
Grill fish for 4 minutes on one side; flip and grill for another 2 to 5 minutes depending on thickness and desired degree of doneness (cook for longer for more well-done). (Note: Reduce heat slightly if seasoning begins to burn.)