Very easy, but oh so good! This recipe will work with just about any kind of fish steak.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.

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  • Preheat grill for high heat.

  • Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

Nutrition Facts

171 calories; 20.9 g protein; 3 g carbohydrates; 38.3 mg cholesterol; 993.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2006
This is an excellent recipe though I made a few adjustments. First I marinated the fish (salmon and mahi mahi) overnight instead of for just one hour. Second I added a tablespoon of ginger and chili paste for a touch more complexity. Both fish were wonderful I will be sure to use this again and again. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/25/2004
I tried this once on salmon & once on beef. The taste was fine although rather subtle on the fish. There are other marinades on this site that I like better though. Just FYI information on various web sites usually says to marinate fish no longer than an hour (& often even less). Read More
(5)
27 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/09/2006
This is an excellent recipe though I made a few adjustments. First I marinated the fish (salmon and mahi mahi) overnight instead of for just one hour. Second I added a tablespoon of ginger and chili paste for a touch more complexity. Both fish were wonderful I will be sure to use this again and again. Read More
(17)
Rating: 5 stars
01/25/2004
Yummy. I cubed mine and made it into kabobs with Japanese eggplant and zucchini. I also tried the marinade on beef and it is equally delicious. Read More
(9)
Rating: 5 stars
01/25/2004
DELICIOUS! I used 1/2" thick "spot" fillets for this recipe. (spot is what they are called locally here in southeastern North Carolina silver with a black spot and yellow markings; I don't know if they have other names elsewhere). I was afraid the difference in thickness would make the marinade too strong but since I had about a pound of fillets I decided to chance it. They were perfect grilled in about 3 minutes on my indoor grill. YUMMY! Will be using this recipe again and again. My picky children wouldn't touch it though. Read More
(8)
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Rating: 5 stars
09/25/2005
I thought that this recipe was very nice but after the first time using it (I grilled mahi mahi)I thought the soy was a little overwhelming so I cut it back to 1/4 cup. I also made the mistake one time of using real sherry instead of cooking sherry and it definitely wasn't as tasty. Very good otherwise a departure from sweeter marinades- Read More
(6)
Rating: 5 stars
01/25/2004
This diffently would be good on any fresh caught fish! We did Northern Pike. Tonight Salmon. Read More
(6)
Rating: 5 stars
01/25/2004
Totally excellent! This marinade is absolutely "perfect" for tuna! Read More
(6)
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Rating: 5 stars
06/29/2008
I finally found a recipe that taste great with all the fish my husband catches. This is diffently a keeper. Read More
(5)
Rating: 3 stars
01/25/2004
I tried this once on salmon & once on beef. The taste was fine although rather subtle on the fish. There are other marinades on this site that I like better though. Just FYI information on various web sites usually says to marinate fish no longer than an hour (& often even less). Read More
(5)
Rating: 4 stars
06/05/2004
We liked this recipe. When I make this again I am going to add more garlic and a little molasses and just put it all in a Ziploc to marinade. Read More
(4)