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Prep 20min
Total30min
Servings4
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Ingredients
1/4
cup lemon juice
1
tablespoon vegetable oil
1/4
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
4
halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4
cup chopped fresh parsley
1
tablespoon grated lemon peel
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Steps
1
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
2
Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
3
Sprinkle fish with parsley and lemon peel.
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You will need 1 large lemon for 1 tablespoon grated lemon peel and 1/4 cup juice.
Fish on the grill makes a quick and easy weeknight meal. Serve with grilled lemon halves. Cover and grill lemons, cut sides down, 2 to 3 minutes. Heating helps release the juices.
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