Grilled Tuna with Rosemary - 1g Carbs, 0g Fiber

From: The Sonoma Diet

Prep: 10 minutes

Grill: 8 minutes

Servings: 4

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.

Servings: 4

Nutrition per Serving:

145 Calories, 3g Total Fat, 1g Sat. Fat, 51mg Cholesterol, 179mg Sodium,

1g Carbs, 0g Fiber, 27g protein

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.

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