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Cook'n with Betty Crocker 
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Ginger-Lime Tuna Steaks |
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Serves: 6 Print this RecipeGinger-Lime Marinade (see recipe) 1 1/2 pounds tuna swordfish or halibut steaks, 3/4 to 1 inch thick Lime wegdes, if desired Prepare Ginger-Lime Marinade. If fish steaks are large, cut into 6 serving pieces. Place in shallow nonmetal dish or heavy-duty resealable plastic bag. Add marinade; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 15 to 20 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. Ginger-Lime Marinade 1/4 cup lime juice 2 tablespoons olive or vegetable oil 1 teaspoon finely chopped gingerroot 1/4 teaspoon salt Dash of ground red pepper (cayenne) 1 clove garlic, crushed Mix all ingredients. 1 Serving: Calories 200 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 45mg; Sodium 140mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 26g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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