Grilled Rosemary Tuna
Serves 4

Ingredients
1 lb. fresh or frozen tuna, halibut or salmon steaks
2 tsp. olive oil
2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
2 tsp. snipped fresh rosemary or tarragon or 1 tsp. dried herb, crushed
1 tbsp. drained capers, slightly crushed
4 sprigs fresh rosemary

Preparation

• Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into four 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.
• 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.
• To serve, top fish with capers. If desired, garnish with fresh rosemary.