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Barbecued Tuna with Lemon Butter
Substitutes: Shark, Marlin, Swordfish
6 serving-size pieces tuna steak (about ½ lb. each), skin removed
6 slices bacon
½ cup butter or margarine
1 medium-size clove garlic, minced or pressed
¼ cup lemon juice
2 Tbsp. chopped fresh parsley or (2 tsp. dried)
Wrap 1 strip of bacon around circumference of each steak & secure with toothpick. Melt butter, stir in garlic, lemon juice and parsley – set aside.
Grease grates on preheated grill and place steaks on it about 6 inches above the coals. Brush with lemon butter, baste and cook, turning only once and basting several times until fish becomes opaque. Allow 10 minutes per inch of thickness – 5 minutes per side for 1-inch steak. May also be done in broiler.
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