Tuna Glazed With Ginger and Lime

breezermom's Note:

This recipe requires a fish that can handle the grill. If you can't find good fresh tuna, choose mahi mahi or amberjack. Although the flavor will be different because of the oils in the fish, it is still yummy. Prep time does not include 1 hour marinating time or time to get coals ready in the grill. Cut the cooking time for mahi mahi or amberjack...it isn't as dense as tuna.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 tuna steaks , 8 oz each
• 3 garlic cloves , crushed
• 1 tablespoon ginger , fresh, grated
• 1 teaspoon sugar
• ½ teaspoon dried crushed red pepper flakes
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce , low sodium
• 1 tablespoon dark sesame oil

Directions:

1. Place steaks in a large shallow dish. Combine garlic and remaining ingredients in a small bowl; stir well. Pour marinade mixture over tuna steaks. Cover and marinate in the refrigerator for 1 hour, turning once.
2. Remove steaks from the marinade, reserving marinade. Bring marinade to a boil in a small saucepan.
3. Grill tuna steaks, covered, over medium hot coals (350 to 400 degrees) about 20 minutes or until fish flakes easily. Baste often with marinade.

Reviews

[khadijah30]

This was delicious! I used half of the recipe for 2 8-oz mahi mahi steaks and the amount of marinade was perfect. I used honey instead of sugar. Baked the fish for 6 mins per side. Perfect and very moist. I served the mahi over Thai Noodles With Spicy Peanut Sauce, and my husband said it was better than a restaurant! Thanks for the recipe!

[Rita~]

This was yummy! I used 4 tuna steaks and they were less then 8 ounces each. used all the marinade ingredients. I grilled the steaks for 3 minutes per side. There wasn`t much marinade left but what I had I topped the tuna with it. Just loved the lime. Oh which I did zest and use in the marinade. Thanks for the delish eats!!!

[realbirdlady]

A fine glaze for grilling. We really need more of the marinade for the amount of fish, to have enough to baste. With the regional ingredients (soy sauce and sesame oil) and the traditional bitter/salty/sweet/sour/savory/, this recipe definitely has more of an east asian than a caribbean feel.