Grilled Tuna with Rosemary

Here's a sophisticated summer dish from The Sonoma Diet. Not summer where you are? There's also a broiler version.

Prep: 10 minutes

Grill: 8 minutes

1 lb. fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
2 tsp. extra-virgin olive oil
2 tsp. lemon juice
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 cloves garlic, minced (1 tsp. minced)
2 tsp. chopped fresh rosemary or tarragon or 1 tsp. dried rosemary or tarragon, crushed
1 tbsp. drained capers, slightly crushed
Fresh rosemary sprigs (optional)

1. 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.

2. 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.)

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

Broiler method: 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.

4 servings

Nutrition Facts per serving: 145 calories, 3 g. total fat (1 g. saturated fat), 51 mg. cholesterol, 179 mg. sodium, 1 g. carbohydrates, 0 g fiber, 27 g. protein.

©2006 Dr. Connie Guttersen, R.D., Ph.D.

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