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Grilled Tuna with Rosemary
WINE:
Color: White, Varietal: Rhone White Blends, Vineyard: WillaKenzie Estate, Year: 2006, Region: Williamette Valley, OR
FOOD:
Seafood - White Fish
COMMENTS:
Firm-fleshed fish grills nicely without falling apart.

Prep: 10 min
Cook: 8 min
Carbs: Carbohydrate 1g
RECIPE:
INGREDIENTS

• 1 pound fresh or frozen tuna, halibut, or salmon steaks
• 2 teaspoon olive oil
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cloves garlic, minced
• 2 teaspoon snipped fresh rosemary or tarragon or 1 teaspoon dried herb, crushed
• 1 tablespoon drained capers, slightly crushed
• 4 sprigs fresh rosemary (optional)

DIRECTIONS

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.