For best flavor, grill salmon or tuna to medium rare or medium. Fish should still be pink or translucent in the center. Scroll down to see more fish recipes.
Ingredients:
- 4 salmon or tuna steaks, good quality, about 1-inch thick
- Marinade:
- 1/4 cup soy sauce or tamari
- 1/4 cup cooking sherry
- 1 tablespoon fresh lemon juice plus 1/2 teaspoon zest
- 1 small clove garlic, crushed and minced
- 3 tablespoons olive oil
Preparation:
Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently.
Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.
Serves 4.
Serves 4.
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