LEMON GARLIC HALIBUT STEAKS
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, finely chopped
4 (6 to 8 ounces each) halibut or tuna steaks, about 1-inch thick
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
In shallow glass or plastic dish or resealable plastic food storage bag, mix lemon juice, oil, salt, pepper and garlic. Add fish; turn several times to coat. Cover dish or seal bag and refrigerate 10 minutes.
Remove fish from marinade; reserve marinade (boil marinade for a minute or two before using for basting). Cover and grill fish over medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork. Discard any remaining marinade.
Sprinkle fish with parsley and lemon peel.
Makes 4 servings
Adapted from source: Betty Crocker Low-Carb Lifestyle Cookbook
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, finely chopped
4 (6 to 8 ounces each) halibut or tuna steaks, about 1-inch thick
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
In shallow glass or plastic dish or resealable plastic food storage bag, mix lemon juice, oil, salt, pepper and garlic. Add fish; turn several times to coat. Cover dish or seal bag and refrigerate 10 minutes.
Remove fish from marinade; reserve marinade (boil marinade for a minute or two before using for basting). Cover and grill fish over medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with a fork. Discard any remaining marinade.
Sprinkle fish with parsley and lemon peel.
Makes 4 servings
Adapted from source: Betty Crocker Low-Carb Lifestyle Cookbook
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