Summer Kitchen

Fish Steaks with Lemon and Rosemary

By Ralph Kratzer

SummerNow, as temperatures rise and rise, I interrupt my series “Cypriot Recipes” and and start with a series of recipes that I call “Summer Kitchen”.

The important thing is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients (serves 4)

Tuna steak_2
fresh fish steak with rosemary

4 fish steaks (preferably tuna or salmon)

1 tbsp fresh rosemary, finely chopped

60 ml lemon juice

125 ml olive oil

1 clove garlic, crushed

1 tspn salt

Preparation

  • Tuna steakCombine rosemary, garlic, lemon juice, olive oil and salt in a food processor to get a smooth dressing.
  • Fry the fish steaks in an oiled fluted grill pan (or on the grill/bbq), turn only once during cooking. Put them on platters.
  • Spread both sides of the fish steaks with the dressing.
  • Serve them with a sprig of rosemary, lemon wedges, fresh baguette and lettuce.