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 (80682)
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.
   
   

Categories

Fish, Main Dish, Broil, Grill, Marinade, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in sodium Very low in sugar Very high in niacin High in phosphorus Very high in selenium High in thiamin Very high in vitamin B6