“This grilled fish is a summertime favorite my family requests often,” says Shannon Edwards from Arlington, Texas. “I adapted it from a traditional Jamaican jerk recipe.”,
Ingredients
- 1 medium pink grapefruit
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced fresh gingerroot
- 4 tuna steak or fillets (6 ounces each)
image/svg+xml Text Ingredients View Recipe,
Directions
Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side, basting frequently with reserved marinade.
Top tuna steaks with reserved grapefruit sections. Cover and cook 5 minutes longer for medium-rare or until slightly pink in the center.
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Nutrition Facts
1 each: 224 calories, 2g fat (0 saturated fat), 77mg cholesterol, 63mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 fruit.
