Here’s something you may not know about me… I am not wild about seafood.
Weird, right? Well, its about to get even weirder.
I like some fish, for example salmon and tuna are some of my favorite meats to cook with. I like some shellfish, especially shrimp and scallops. Lobster is okay, crab is not my thing. I love a good grilled octopus, though, I had some in Greece that was seriously amazing.
I’ve tried oysters a couple of times, including Ireland’s famous Galway oysters when I was there recently, and I just don’t like them. Clams, mussels and abalone aren’t on my list either. Other fish I’ve tried and haven’t found appealing: trout, snapper, cod, mahi mahi, dover sole, halibut, and tilapia.
I’m not sure why I like some fish and not others, there doesn’t seem to be any rhyme or reason for it. But there it is. While I am always game to try something new, particularly when it is local and in-season, like most people I tend to gravitate back to what I know I like.
I love to cook with tuna because it’s such a dense, hearty fish. It takes marinades well and grills up beautifully. I recently took a couple of albacore steaks and cubed them up then marinated them in a mixture of olive oil, lemon juice, and fragrant rosemary.
I then skewered the tuna with some sweet cherry tomatoes and grilled them until the fish was firm and the tomatoes were oozing warm juice. Delicious! Now this is a fish I will eat any day of the week!
Grilled Rosemary Tuna Skewers
Author: Colleen Fields
- Serves: 4
- Calories: 167.8
- Fat: 4.7
- Saturated fat: 0.5
- Polyunsaturated fat: 0.5
- Carbohydrates: 4.3
- Sugar: 0.5
- Sodium: 101.3
- Fiber: 0.9
- Protein: 26.6
- Cholesterol: 50.0
Recipe type: Entree
Thick albacore tuna, marinated in aromatic rosemary and tart lemon, is skewered with sweet cherry tomatoes and grilled to tender deliciousness.
- 1 lb. raw albacore tuna steaks, cut into 16 cubes
- 1 tbsp olive oil
- juice of 1 lemon
- pinch of coarse sea salt
- 1 tbsp chopped fresh rosemary
- 16 cherry tomatoes
- 4 skewers
- Whisk together the oil, lemon juice, salt and rosemary.
- Cover the tuna cubes with the marinade and refrigerate at least 30-60 minutes.
- Arrange the tuna cubes and cherry tomatoes on the skewers.
- Grill on a preheated propane grill for about 2 minutes per side or until cooked through. Serve immediately.
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Colleen Fields is a food enthusiast and healthy lifestyle convert who has married these two interests to create delicious dishes that lead to long term weight loss success. As a single, working mom, Colleen struggled with her weight for years and tried every diet out there without success. When she began her weight loss journey, she realized that her cooking style needed to change. However, Colleen recognized that the only “healthy” cookbooks and television shows available focused on deprivational diets rather than behavioral changes that lead to long term weight loss success. As a result, she began experimenting and creating her own dishes. By eating smarter and moving more, Colleen took back her life and has lost over 100 pounds, going from a size 26W to a size 12, and maintains her weight today. Through her food blog, www.colleens-kitchen.com, and cookbooks Colleen hopes to share her success with others struggling with obesity and demonstrate that a healthy lifestyle is not only obtainable, but it is also sustainable. Follow Colleen on Facebook, Google +, Instagram, Pinterest, Twitter, and YouTube.
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