GRILLED TUNA WITH ROSEMARY
The Sonoma Diet, by Connie Guttersen
Prep: 10 minutes
Grill: 8 minutes
Makes: 4 servings
• 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 (1 teaspoon 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)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 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.
2. For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 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.)
3. Top fish with capers. If desired, garnish with fresh rosemary.
Broiler method: Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.
Nutrition Facts per serving: 145 cal., 3 g total fat (1 g sat. fat), 51 mg chol., 179 mg sodium, 1 g carbo., 0 g fiber, 27 g pro.
|
