Grilled Tuna with Rosemary
Recipe from
Better Homes and Gardens
A garlic and rosemary rub and a dab of lemon juice lend a Mediterranean note to fish steaks.
Ingredients
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1 poundfresh or frozen tuna, halibut, or salmon steakssee savings
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2 teaspoonsolive oilsee savings
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2 teaspoonslemon juicesee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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2 clovesgarlic, mincedsee savings
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2 teaspoonssnipped fresh rosemary or tarragon or 1 teaspoon dried herb, crushedsee savings
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1 tablespoondrained capers, slightly crushedsee savings
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Fresh rosemary sprigs (optional)see savings
Directions
1.
Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into 4 serving-size portions. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary or tarragon onto fish. Grill or broil.
2.
To serve, top fish with capers. If desired, garnish with fresh rosemary. makes 4 servings.
To cook by direct grill method
Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling.
To broil
Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness. If fish is more than 1 inch thick, gently turn it halfway through broiling.
Nutrition information
Per serving: Calories 145, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 51 mg, Sodium 179 mg, Carbohydrate 1 g, Fiber 0 g, Protein 27 g. Daily Values: Vitamin A 1%, Vitamin C 5%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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