Grilled Fish Steaks
|Fish steaks||2 Pound (4 Pieces, 1/2 Pound Each Swordfish, Salmon, Shark, Or Tuna, 1 Inch Thick)|
|Lime wedges||4 (For Garnish)|
|For the marinade:|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Sesame oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Rinse the fish steaks and pat them dry.
Mix together the marinade ingredients.
On a deep platter, marinate the fish in this mixture for at least 2—but no more than 4—hours in the refrigerator, turning occasionally.
Oil the grill bars.
Cook the fish steaks over ash gray coals or medium-high gas about 6 minutes per side.
If no grill is available, the fish may be broiled on an oiled broiling pan.
Broil 6 minutes per side, or until cooked through.
Test the fish for doneness by separating at the center of a steak with a fork.
The fish should be opaque all the way through and separate cleanly.
Serve with lime wedges.