You may also like
Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 1 12 lbs tuna steaks, 3/4 to 1-inch thick
- 14 cup lime juice
- 2 tablespoons vegetable oil
- 2 teaspoons gingerroot, finely chopped
- 12 teaspoon salt
- 18 teaspoon ground red pepper (cayenne)
- 2 garlic cloves, crushed
- lime wedge, if desired
Method
- If fish steaks are large, cut into 6 serving pieces.
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining ingredients except lime wedges.
- Add fish, turn to coat.
- Cover dish or seal bag and refrigerate, turning fish once, for at least 1 hour but no longer than 24 hours.
- Heat coals or gas grill for direct heat.
- Remove fish from marinade, reserve marinade.
- Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork and is slightly pink in center.
- Discard any remaining marinade.
- Serve with lime wedges.
