Recipe: Grilled Tuna with Rosemary (grilled or broiled)

GRILLED TUNA WITH ROSEMARY

1 pound fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 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)

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.

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.

For broiler, 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.

Top fish with capers. If desired, garnish with fresh rosemary.

Makes 4 servings

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.

Source: The Sonoma Diet by Connie Guttersen