Grilled Tuna with Rosemary
Betsy Beard
ingredients
- 1 lb fresh swordfish steaks, tuna steaks, etc.
- 2 tsp olive oil
- 2 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 cloves crushed garlic
- 2 tsp fresh or 1 tsp dried rosemary or tarragon
- 1 Tbsp drained capers
- Fresh rosemary sprigs, optional garnish
directions
- 1
Brush Steaks with Olive Oil and Lemon Juice on both sides. Sprinkle with Salt and Pepper. Rub Garlic and Rosemary or Tarragon onto Fish. Grill until Fish flakes easily (about 6 minutes for 1/2 inch thick cuts). If more than 1 inch thick, turn it over halfway through grilling.
- 2
To serve, top fish with Capers and garnish with Fresh Rosemary.
Source: Louis Herrin
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