Best 9 Rosemary Lemon Grilled Ahi Recipes

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**Rosemary Lemon Grilled Ahi: A Delightful Fusion of Herbs, Citrus, and Freshness**

Indulge in a culinary journey with our enticing Rosemary Lemon Grilled Ahi recipe, where delicate ahi steaks are skillfully grilled to perfection and infused with a vibrant blend of herbs and citrus. This delectable dish tantalizes the palate with its aromatic rosemary, zesty lemon, and a hint of garlic, all harmoniously combined in a refreshing marinade. Accompanied by three additional recipes – Lemon Garlic Butter Sauce, Avocado Salsa, and Grilled Lemon Wedges – this grilled ahi experience promises an explosion of flavors and textures that will leave you craving for more. Prepare to embark on a sensory adventure as you explore the vibrant flavors of this rosemary lemon grilled ahi, complemented by the tangy lemon garlic butter sauce, the creamy avocado salsa, and the refreshing grilled lemon wedges.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

ROSEMARY-LEMON GRILLED CHICKEN



Rosemary-Lemon Grilled Chicken image

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 medium lemon
1/3 cup butter, cubed
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

LEMON ROSEMARY MARINATED GRILLED HALIBUT



Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

LEMON-ROSEMARY GRILLED SHRIMP



Lemon-Rosemary Grilled Shrimp image

Perfect for a light dinner, this simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Juice and zest from 1 lemon
Coarse sea salt
Freshly ground white pepper

Steps:

  • In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
  • Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

GRILLED LEMON-ROSEMARY CHICKEN



Grilled Lemon-Rosemary Chicken image

Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. -Rebecca Sodergren, Centerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup lemon juice
3 tablespoons honey
2 teaspoons canola oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

LEMON-ROSEMARY GRILLED CHICKEN



Lemon-Rosemary Grilled Chicken image

Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
2 split broiling chicken halves
2 tablespoons honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  • Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  • Remove wing tips from split broilers; trim off excess fat and excess skin.
  • Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  • Place chicken in dish with marinade, turning to coat.
  • Cover and let stand at room temperature for 30 minutes.
  • Remove chicken from marinade; drain, reserving marinade.
  • Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  • Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
  • Turn chicken over; cook for 10-15 minutes more or until golden brown.
  • Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
  • Season to taste with salt and pepper.
  • Cut into serving size pieces and serve.

ROSEMARY LEMON GRILLED CHICKEN



Rosemary Lemon Grilled Chicken image

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

Provided by ANGELLACHELLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h23m

Yield 6

Number Of Ingredients 7

½ cup butter
½ cup fresh rosemary
3 cloves garlic
1 lemon, zested
¼ cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste

Steps:

  • In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
  • Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
  • Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g

ROSEMARY-LEMON GRILLED AHI



Rosemary-Lemon Grilled Ahi image

Make and share this Rosemary-Lemon Grilled Ahi recipe from Food.com.

Provided by Darrinw2001

Categories     Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

6 lemons, cut in 1/2
salt & freshly ground black pepper
2 teaspoons finely chopped garlic
2/3 cup extra virgin olive oil
1/3 cup fresh rosemary leaf, chopped
4 rosemary sprigs (about 6 to 8 inches long) or 4 metal skewers
4 center-cut ahi tuna steaks, cut into blocks 3/4 to 1-inch thick (about 5 ounces each)
salt & freshly ground black pepper

Steps:

  • To make the marinade:
  • Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
  • Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container.
  • Soak rosemary or wooden skewers in water to cover 1 to 2 hours.
  • Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.

Nutrition Facts : Calories 355.9, Fat 36.6, SaturatedFat 5.1, Sodium 6.4, Carbohydrate 18.3, Fiber 8, Protein 2.1

GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY



Grilled Marinated Rabbit With Lemon and Rosemary image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 rabbit, cut in four or eight pieces
4 tablespoons olive oil
Juice 1 small lemon
2 tablespoons fresh rosemary leaves
Freshly ground pepper to taste
Coarse salt to taste
Sprigs of rosemary to garnish

Steps:

  • Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
  • Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams

Tips:

  • Choose fresh Ahi tuna steaks: Look for steaks that are bright red in color with a firm texture. Avoid steaks that are brown or have a slimy texture.
  • Marinate the tuna steaks for at least 30 minutes: This will help to infuse them with flavor and keep them moist during grilling.
  • Use a hot grill: The hotter the grill, the faster the tuna steaks will cook and the less likely they are to stick to the grate.
  • Cook the tuna steaks for 2-3 minutes per side: This will result in a medium-rare steak. If you prefer your tuna more well-done, cook it for an additional 1-2 minutes per side.
  • Let the tuna steaks rest for 5 minutes before serving: This will allow the juices to redistribute throughout the steak, resulting in a more flavorful and tender bite.

Conclusion:

Rosemary lemon grilled ahi is a delicious and healthy dish that is perfect for a summer cookout. The tuna steaks are marinated in a flavorful mixture of olive oil, lemon juice, rosemary, and garlic, then grilled to perfection. Serve the tuna steaks with your favorite sides, such as grilled vegetables, rice, or salad. Enjoy this tasty and nutritious meal!

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