- ½ cup reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons mirin (rice wine)
- 3 garlic cloves
- 1 2-inch piece fresh ginger, peeled
- 1 tablespoon crushed red pepper
- 1 pound fresh tuna, swordfish or mahimahi
- Lemon wedges
- Combine soy sauce, sesame oil, lemon juice, wine, garlic, ginger and red pepper. Pour over fish. Marinate 20 to 30 minutes. Remove fish from marinade and shake off excess.
- Grill fish over hot coals 6 to 8 minutes on each side, or until done. Serve with plenty of fresh lemon.