grilled-yellow-tail-tuna-with-parsely-garnish

Ingredients

1 pound Yellow Tail Tuna
1 tablespoon lemon juice or 1 lemon, squeezed
2 tablespoons olive oil
2 pinches Tuscan Himalayan Salt or 2 pinches sea salt, fresh rosemary, sage and organic lemon zest
Parsley for garnish

I came home to several pounds of freshly caught Yellow Tail tuna from California. Our neighbor goes deep sea fishing each year and brings back the best catches. I always bake him a pumpkin bread, blueberry pie or cobbler to thank him. He thinks it is a fair trade but I think we get the better end of the deal. His fish is awesome.

We love fresh seafood and try to eat at least 3 servings of fish a week for the Omega-3′s. We usually have salmon and needed to change up our routine. My daughter said this grilled yellow tail was “spectacular.” She actually ate more than me.

Since it is sushi grade and incredibly fresh, we could eat it sashimi style. With the kids I would rather cook it a little. The texture will not go over well with them.

Directions

1) Drizzle olive oil, a tablespoon of lemon juice ( wish I had a fresh lemon), and several pinches of my Tuscan Himalayan Salt over the top of the fish. You can use Rosemary, Sage and Himalayan salt to get a similar taste.

2) Grill for a couple minutes on each side. Remember to oil your stainless steel grill plate before you place it on the grill or it will flame up. My son was entertained by the fire. “Whoa, again daddy please” were his exact words. We know to be careful with fire around him now!

3) Serve the fish warm with a green vegetable and some parsley for garnish. Steaming artichokes is very simple to do and they are fun to eat. All you do is place them in boiling water until you can stick a fork through the stem toward the leaves. It is better to pick the artichokes with the leaves close together instead of opening up like you normally see in pictures.

Remember to eat the parsley! It is so good for you. I am not a fan of the taste but can stomach a few bites after reading all the benefits. Enjoy!

Why you want to Eat This!

Yellow Tail Tuna has Omega- 3 fatty acids for heart and brain health.
Lemons provide the vitamin C to combat the free radical skin damage you get playing in the sun.
The olive oil provides the antioxidants and anti-inflammatory properties we all need. Olive oil is also great for your skin.
Parsley freshens the breath, may neutralize carcinogens in the body, can act as a diuretic, and is an excellent source of vitamin K, B, C, and A. Since you are grilling the tuna, definitely add parsley!
Artichokes are one of those veggies you should eat every week. Artichokes help lower cholesterol, maintain healthy blood sugar levels, fight cancer, relieve hangovers, improve digestion, and are an excellent source of B vitamins, magnesium, and fiber.
Rosemary is a natural anti-inflammatory, may stimulate the immune system, increase circulation and improve digestion. Shakespeare described rosemary as the herb “for remembrance.” Studies have shown rosemary increases blood flow to the brain and can improve concentration. Many people love rosemary due to its sweet aroma and flavor.
Sage is also known to improve the mind hence the saying sage advice. Sage may help patients with Alzheimer’s disease and conditions like rheumatoid arthritis, bronchial asthma, and atherosclerosis. The herb has anti-inflammatory properties and antioxidant compounds.
Himalayan salt has 84 trace minerals including magnesium, potassium, iron, zinc and calcium. For centuries, this pink Jurassic era sea salt has been revered for its healing properties to lower blood pressure, improve circulation, and remove toxins in the body. Perfect for people needing to remove metals found in their bodies after some cancer treatments.