Tuna with Orange

1 1/2 pounds fresh tuna, swordfish or salmon steaks, about 1 inch thick
1 navel orange, cut into 16 wedges
1 red onion, cut into 16 wedges
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh rosemary
salt and freshly ground black pepper

If using bamboo skewers, set aside to soak in water for at least 30
minutes. Cut the fish into 1 1/2 by 1 inch pieces. In a large bowl, gently
toss the fish, orange, onion, oil, lemon juice, rosemary, salt and pepper
to taste. Set aside. Preheat the grill or broiler. Alternately thread the
fish, orange and onion on 8 skewers. Broil or grill the skewers, turning
as necessary, until the fish is browned on the outside and cooked to the
desired degree of doneness on the inside, 3 to 4 minutes depending on the
distance from the heat source. Serve hot.

Makes 4 servings.


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