Rosemary-Lemon Grilled Ahi

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Everyone knows we LOOK at our food. So you want a great presentation. I was a bit hesitant to try the rosemary skewer, but I knew it could work. In answer to a question on how to keep the lemon steady: aluminum foil! I do the same for garlic. Just make a log out of a three inch piece. Roll it and shape it around the lemon. Works like a charm. AND YES! ROAST THAT LEMON! OH MY GOSH! WHAT A FLAVOR EXPLOSION WITH THE ROSEMARY!
The rosemary and lemon together gave a great flavor and my dinner guests were impressed. I served it with a penne rigati pasta with olive oil, basil, thyme and roasted garlic. I also grilled some zucchini, yellow squash and halved cherry tomatoes. I also served them a nice chardonnay.
I was able to wow my guests with just a bit of extra effort. There was one guest who didn't like fish so I used the same recipe, but used cut chunks of chicken breast that I started to cook 4 minutes prior to the tuna. I brushed with the marinade and added a bit of fresh ground pepper and got a "YUM!!!" from the picky eater! Not bad!
I didn't cook the tuna for more than 4 minutes. Maybe the grill flames were different or something. But it was good, nutritious and enjoyed by all. Thank you.

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I was sort of 'iffy' on the rosemary part, but did it anyway. It complimented the tuna perfectly! I didnt roast the lemons as long,the rosemary I chopped and threw straight on the tuna. It was a wonderful summer dish, the grill intensified all the flavors. Wonderful!

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This is a good recipe but if cooked for the amount of time indicated you will take a very nice piece of meat and ruin it. Cut the time in half then watch it carefully that still may be to long on the grill

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This is an awesome way to have tuna for a bunch of people, or appetizers.

I cut a little of each end off of the lemon, then cut it in half, and that way it sits on the pan with the cut side up.

The freshness of the rosemary and lemon really do wonders with tuna (as if it needs it and everyone in my family loves it served with brown rice with more of the marinade poured on top, or lime juice.

I've made this recipe with lemons or with limes and both turn out really well. Lemon is probably more "traditional", but lime is my favorite citrus, and it does a lovely job. Very refreshing on super hot days, yet simple enough to do on winter nights.

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I'm planning on attempting this recipe soon. I see it calls for roasting lemons cut in half with the 'cut side up'. Anyone know how to keep the lemons upright? It is very unclear.
And, the boiling time seems really long---aren't they going to burn under that intense heat?

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I always knew roasting garlic turns it into something particularly scrumptious, but never thought of roasting lemons for a marinade. What a delightful flavor combination! Thank you for this last minute addition to our Christmas table, Michael.