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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The marinade in this recipe uses a minimum of oil and a maximum of aromatic spices to impart a superb flavor. If tuna is not available, use any meaty, firm-flesh fish like halibut, marlin or swordfish. Fish is fabulous on the grill, but be careful not to overcook it or it will dry out. If desired, you can substitute 1 tablespoon of wine vinegar or apple cider vinegar for the vermouth. From the American Diabetes Association. dry vermouth olive oil chopped green onions minced, fresh basil garlic clove, minced fresh marjoram or dried marjoram crushed red pepper flakes tuna or halibut steaks lemon or lime cvt Ingredients:
1 shot (2 tbsp) dry vermouth |
1 tbsp olive oil |
2 chopped green onions |
2 tbsp fresh basil, minced |
1 garlic clove, minced |
2 tbsp chopped fresh marjoram or 1/2 teaspoon dried marjoram |
1/4 tsp crushed red pepper flakes |
17/20 lb (net from 1 lb) tuna (15221) or halibut steak, 3/4 to 1 inch thick, thawed if frozen |
58 g (1 fruit) lemon or 1 lime, cut into wedges |
Directions:
1. Prepare the charcoal grill or preheat the broiler and prepare the broiler pan with nonstick pan spray.
2. Combine the marinade ingredients and pour over the fish. Cover and refrigerate 1 to 2 hours.
3. Grill, covered, over medium coals, or broil 6 inches from the heat source about 4 minutes per side, or until the fish is firm and opaque, basting twice with the marinade. Do not overcook, or the fish will be tough and dry.
4. Serve with lemon or lime wedges.
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