1 1/2 Pounds tuna steaks, 3/4 ti 1 inch thick
1/4 C. Lime Juice
2 Tablespoons Olive Oil
1teaspoon finely chopped gingerroot
1/4 teaspoon salt
Dash of ground red pepper(cayenne)
1 Clove garlic, crushed
Lime wedges, if desired
If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or resealable plastic food - storage bag. Add fish turning to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat for 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedge.
- Serving size 1 piece
- Calories from Fat
- Saturated Fat