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Prep 10min
Total1hr25min
Servings4
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Ingredients
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
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Steps
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.
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Although keeping the remaining used marinade may be tempting, be sure to discard it. It contains bacteria from the raw fish that could make you sick.
To test fish doneness, place a fork in the thickest part of the fish and gently twist it. The fish will flake easily when done.
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