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Grilled Tuna with Rosemary
Recipe is from The Sonoma Diet (Meredith Books, 2005) by Dr. Connie Guttersen
Ingredients
1 pound fresh or frozen tuna, halibut or salmon steaks, cut 1 inch thick
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary or tarragon or 1 teaspoon dried rosemary or tarragon, crushed
1 tablespoon drained capers, slightly crushed
Fresh rosemary sprigs (optional)
Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces. Brush both sides of fish with oil and lemon juice; sprinkle with kosher salt and pepper. Sprinkle garlic and rosemary evenly onto fish; rub in with your fingers.
For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for eight to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling.
For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.
Top fish with capers. If desired, garnish with fresh rosemary. Makes four servings.
Suggestions
Nutrition Facts per serving: 145 cal., 3 g total fat (1 g sat. fat), 51 mg chol., 179 mg sodium, 1 g carbs., 0 g fiber, 27 g protein