Serves: 4

4 tuna, swordfish, or shark steaks, about 1 inch thick
olive oil
salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried oregano

1 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

2 Generously brush the steaks with the oil and add salt and pepper to taste.

3 Grill the fish until lightly browned on one side, 2 to 3 minutes. Turn the fish over and cook until lightly browned but still pink inside, about 2 minutes more, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish.

4 In a small bowl, whisk together 3 tablespoons olive oil, the lemon juice, oregano, and salt and pepper to taste. Pour the lemon juice mixture over the tuna steaks and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Calories from Fat: 0

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