1/2 Cup soy sauce
1/2 Cup orange juice
1/4 Cup olive oil
1/4 Cup tomato paste
2 Tbsp. minced fresh parsley
3 garlic cloves, minced
2 tsp. lemon juice
1 tsp. dried oregano
1 tsp. ground black pepper
6 tuna steaks (can also use swordfish, kingfish, marlin and mahi mahi)
Orange slices
Parsley sprigs
In a bowl, whisk together all the marinade ingredients. Place the fish steaks in a single layer in a shallow dish. Pour the marinade over and allow the fish to sit in the refrigerator 1 hour.
Prepare a fire for grilling.
Remove the fish from the marinade and grill about 5 inches from the heat for 4 to 5 minutes on each side, or just until the fish is firm. Garnish it with orange slices and parsley and serve.
Makes 6 servings.
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