Grilled Ginger-Lime Tuna Steaks

 

1 1/2

lb tuna steaks, 3/4 to 1 inch thick

1/4

cup lime juice

2

tablespoons olive or vegetable oil

2

teaspoons finely chopped gingerroot

1/2

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

2

cloves garlic, crushed

Lime wedges, if desired

• 1 If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
• 2 Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.