Diabetes Recipes

Grilled Tuna with Rosemary

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Grilled Tuna with Rosemary
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Nutrition Facts

Makes: 4 Serving(s)


Amount Per Serving


Calories: 145


Total Fat: 3g


Saturated Fat: 1g


Cholesterol: 50mg


Sodium: 180mg


Total Carbohyrdates: 1g


Dietary Fiber: 0g


Protein: 27g


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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