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A garlic and rosemary rub and a dab of lemon juice lend a Mediterranean note to fish steaks.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • To serve, top fish with capers. If desired, garnish with fresh rosemary. Makes 4 servings.

Instructions Checklist
Instructions Checklist
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.

Nutrition Facts

145 calories; 3 g total fat; 1 g saturated fat; 51 mg cholesterol; 179 mg sodium. 1 g carbohydrates; 0 g fiber; 27 g protein; 10 RE vitamin a; 3 mg vitamin c; 20 mg calcium; 1 mg iron;

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