Our Fish in Flash recipe featured roasting fish fillets in the oven with Japanese miso paste. Grilled Fish Steaks are a great alternative to the oven on those warm spring and summer nights when you feel like firing up the grill. These succulent fish steaks also feature an Asian influence by using sesame oil and soy sauce. The marinade works well with any fish steak, especially swordfish or tuna.
Feeding Fre(e)nzy tip:
To make it QTT--quick to the table--put the fish in the easy to prepare marinade when you leave for work. When you get home it will be ready for the grill!
See our Fish in a Flash Part 1 for a handy tip to tell when your fish is done!
Grilled Fish Steaks
1/4 cup each: Japanese soy sauce and Dark Sesame Oil
3 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon each: minced fresh garlic and fresh oregano
1/2 teaspoon salt
Freshly ground pepper
4 swordfish or tuna steaks, about 8 ounces each, 1 inch thick
Mix all ingredients for marinade in shallow dish. Add fish steaks and turn to coat evenly. Marinate the fish at least two hours at room temperature or up to 8 hours in the refrigerator, basting frequently.
Broil or grill fish, basting with marinade two to three times, until fish is cooked through, about 5 minutes per side.
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