- 4 salmon or tuna steaks, good quality, about 1-inch thick
- 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
Arrange fish in a shallow glass or plastic dish or a sturdy plastic food storage bag. Whisk together marinade ingredients in a small bowl; pour over the fish. Cover or seal and refrigerate for 1 to 1 1/2 hours, turning frequently.
Remove the fish from the marinade, pour the marinade in a saucepan, and boil for 5 minutes.
Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with the boiled 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.