INGREDIENTS
2 TBSP olive oil, divided
1 TBSP smoked sweet paprika
1 tsp. fennel seeds
2 garlic cloves
3 TBSP fresh flat-leaf parsley, chopped
1 TBSP fresh tarragon, chopped
1 tsp. kosher salt, divided
4 yellowfin tuna steaks
Cooking spray
2 lemons, halved
DIRECTIONS
In a mortar, combine 1 TBSP oil, paprika, fennel seeds and garlic. Grind with a pestle until a smooth paste forms.
Gently stir in parsley, tarragon and 1/2 tsp. salt. Let stand at least 20 minutes.
Lightly rub flesh side of fish with remaining 1 TBSP oil and sprinkle with remaining 1/2 tsp. salt.
Spoon tarragon mixture over fish and refrigerate for 1 hour.
Preheat charcoal or gas grill to medium heat.
After preheating the grill, turn the left burner off (leave the right burner on), or heap coals to one side of grill to create two temperature zones.
Coat grill rack with cooking spray.
Place lemon halves, cut side down, on heated side of grill.
Place fish, skin side down, on unheated side of grill.
Cover and grill 10 minutes or until lemon is tender and well marked and fish flakes under gentle pressure.
Remove fish from grill; discard skin.
Cut fish into quarters.
Serve lemon halves with fish.
