Total Calories: 51
1. Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Season the steaks generously on both sides with salt and pepper and place in a nonreactive baking dish just large enough to hold them flat in a single layer. Add the garlic and chiles. Pour the lime juice over the steaks and turn once or twice to coat, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.
2. Preheat the grill to high (see Note).
3. When ready to cook, remove the tuna steaks from the marinade. Blot dry, then brush on both sides with oil and season with salt and pepper. Oil the grill grate, then arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula. (If using steaks other than tuna, cook 4 to 6 minutes per side.) For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.
4. Transfer the steaks to serving plates and serve at once, with the sauces.
Note: If you’re using a charcoal grill and you have coconut-shell charcoal or husks left over from a fresh coconut, so much the better. Make sure the husks are really dry before throwing them on the grill.
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