Grilled Fish with an Italian Marinade

4 tuna or swordfish steaks, each 1/2 inch thick

1 cup olive oil

1/4 cup fresh lemon juice

Salt and freshly ground pepper, to taste

Small handful coarsely chopped Italian parsley

1 sprig fresh rosemary, leaves only, minced (for tuna),

or 4 springs fresh oregano, leaves only, coarsely chopped,

or 1 tsp dried oregano (for swordfish)

In a small bowl mix olive oil, lemon juice, herbs, salt and pepper to taste;

let steep at least 15 minutes. Heat a charcoal or gas grill or ridged stovetop

griddle until very hot. Lightly rub the grill with an oil soaked towel to prevent

fish from sticking. Lightly brush each fish steak with oil and grill for 1-2 minutes

each side, basting with marinade, until fish feels firm when pressed with a

finger. Remove from grill to large serving platter. Brush lavishly with remaining

marinade while still hot. Serve with lemon juice.

Perfect LOW CARB grilling recipe.