Ingredients
•  1 pound fresh or frozen tuna, halibut, or salmon steaks
•  2 teaspoons olive oil
•  2 teaspoons lemon juice
•  1/8 teaspoon salt
•  1/8 teaspoon pepper
•  2 cloves garlic, minced
•  2 teaspoons snipped fresh rosemary or tarragon or 1 teaspoon dried herb, crushed
•  1 tablespoon drained capers, slightly crushed
•  4 sprigs fresh rosemary (optional)
 

Directions
1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Measure thickness. Cut into four serving-size portions. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary or tarragon onto fish. Grill or broil.

2. To serve, top fish with capers. If desired, garnish with fresh rosemary. Makes 4 servings.

To cook by direct grill method: Place fish steaks on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch of thickness). If the fish is more than 1 inch thick, gently turn it halfway through grilling.

To broil: Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness. If fish is more than 1 inch thick, gently turn it halfway through broiling.

Source:  Better Homes & Gardens