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Grilled Tuna with Lemon and Oregano |
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Serves: 4 Print this Recipe(Tonno alla Griglia) Category: Fillets and Steaks The first time I visited Sicily, in 1970, there weren't many restaurants; those that existed all seemed to serve the same menu. I ate either tuna or swordfish steaks prepared this way for practically every lunch and dinner. Fortunately, it was always well prepared. The Sicilians cut the fish steaks only about 1/2-inch thick, but I prefer them about 1-inch thick so that they do not overcook as easily. Tuna is at its best- moist and tender-when cooked until red to pink in the center, while swordfish should be just slightly pink. Because it has cartilage that needs tenderizing, shark can be cooked a little longer. 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. Grilled Tuna with Lemon and Oregano comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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