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Ingredients
| canned white tuna: 1 oz (halibut) |
| olive oil: 2 tsp |
| lemon juice: 2 tsp |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
| garlic: 2 cloves |
| fresh rosemary: 2 tsp |
| dried tarragon (ground): 1 tsp (dried herb) |
| capers (drained): 1 tsp (Fresh rosemary sprigs) |
Grilled tuna with rosemary
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into 4 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.
2. To serve, top fish with capers. If desired, garnish with fresh rosemary. makes 4 servings.
To 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 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling.
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.