Detalles de la receta

Grilled Tuna Steaks

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Número de Porciones: 4

Tamaño de la porción: 3-1/2 oz. fish

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.

Nombre: Cantidad:
dry vermouth 2 Tbsp
olive oil 1 Tbsp
chopped green onions 2 ea
minced, fresh basil 2 Tbsp
garlic clove, minced 1 ea
chopped fresh marjoram or 1/2 teaspoon dried marjoram 2 Tbsp
crushed red pepper flakes 0.25 tsp
tuna or halibut steaks ( 1 pound total) 3/4 to 1 inch thick, thawed if frozen 4 ea
lemon or lime, cut into wedges 1 ea
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 unitl 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 wedges.
Información nutricional (por porción)
Calorías 185
Calorías de grasa 68
Grasa total 8g
Grasa saturada 2g
Colesterol 42mg
Sodio 149mg
Potasio n/a
Carbohidratos 1g
Fibra dietética 0g
Azúcares 1g
Proteína 26g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 4 Meat Very Lean1 Fat
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