1 pound fresh or frozen tuna, halibut, or salmon steaks
2 teaspoons olive oil
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Two cloves garlic, minced
2 teaspoons snipped fresh rosemary or tarragon or 1-teaspoon dried herb, crushed
1 tablespoon drained capers, slightly crushed
Fresh rosemary sprigs (optional)
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.
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.
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.
To serve, top fish with capers. If desired, garnish with fresh rosemary.
Recipe makes four servings.
Nutrition information per serving:
Total Fat: 3g
Saturated Fat: 1g
Exchanges: 4 Very lean meat