Grilled Steaks With Salsa
|Mexican salsa||1⁄2 Cup (8 tbs) (Fresh, Adjust Quantity As Needed)|
|Garlic||2 Clove (10 gm), minced|
|Finely chopped oregano/1/2 teaspoon dried leaf oregano||1⁄2 Teaspoon|
|Lime juice||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Albacore/Bonito / swordfish / shark steaks||32 Ounce (5 Pieces, 8 Ounce Each)|
Prepare Fresh Mexican Salsa; set aside.
In a small bowl, combine garlic, oregano and salt.
Beat in lime juice, then olive oil.
Rinse fish steaks; pat dry with paper towels.
Rub garlic mixture into rinsed steaks.
Let stand at room temperature while preheating grill; grease rack or hinged wire basket.
Place coated steaks on greased rack or in greased basket; place 4 to 6 inches above hot coals or high heat.
Turning once, grill 7 to 10 minutes or until fish tests done.