About

Make this for: Dinner

Category: Seafood

This Recipe Makes: 4 Serving(s)

Summary

Firm-fleshed fish grills nicely without falling apart.

What you'll need

• 1 lb fresh or frozen tuna, halibut, or salmon steaks
• 2 tsp. olive oil
• 2 tsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 small cloves garlic, minced
• 2 tsp. snipped fresh rosemary or tarragon or 1-teaspoon dried herb, crushed
• 1 tbsp. drained capers, slightly crushed
• 1 small fresh rosemary sprigs (optional)

Instructions

• Step 1
  Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into four 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.
• Step 2
  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 four to six minutes per 1/2-inch of thickness). If the fish is more than 1-inch thick, gently turn it halfway through grilling.
• Step 3
  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.
• Step 4
  To serve, top fish with capers. If desired, garnish with fresh rosemary.

Diabetic Exchanges

• Meats & Meat Substitutes: 4