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What if I eat:
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
Firm-fleshed fish grills nicely without falling apart.
What you'll need
1 lbfresh or frozen tuna, halibut, or salmon steaks
2 tsp.olive oil
2 tsp.lemon juice
2 smallcloves garlic, minced
2 tsp.snipped fresh rosemary or tarragon or 1-teaspoon dried herb, crushed
1 tbsp.drained capers, slightly crushed
1 smallfresh rosemary sprigs (optional)
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.