SamanthaJane13
Demon Pazuzu/B!tchGoddess
Ingredients:
Juice of 2 medium limes
4-6 cloves of garlic, chopped
1 cup chopped fresh mint leaves
3/4 cup white wine
3/4 cup tamari (or soy sauce)
1 1/4 cup olive oil
2 tuna or Mahi Mahi steaks
Directions:
1. In a bowl, combine: lime juice, garlic, mint leaves, white wine,
tamari (or soy sauce) and olive oil. Place the tuna or Mahi Mahi
steaks in the marinade and set in the refrigerator. Let it chill for a
few hours or overnight, no more than six hours.
2. When ready to cook, create a steaming pocket with a large piece of
aluminum foil, folded and doubled so it is stronger.
3. Place the fish in the aluminum foil pocket and cook over a campfire
for 10-15 minutes until it is cooked to your liking. If using an oven,
set the oven to broil and cook the fish on 4 minutes each side,
turning once.
4. Be careful when you open the aluminum foil, because the steam will
be very hot.
Juice of 2 medium limes
4-6 cloves of garlic, chopped
1 cup chopped fresh mint leaves
3/4 cup white wine
3/4 cup tamari (or soy sauce)
1 1/4 cup olive oil
2 tuna or Mahi Mahi steaks
Directions:
1. In a bowl, combine: lime juice, garlic, mint leaves, white wine,
tamari (or soy sauce) and olive oil. Place the tuna or Mahi Mahi
steaks in the marinade and set in the refrigerator. Let it chill for a
few hours or overnight, no more than six hours.
2. When ready to cook, create a steaming pocket with a large piece of
aluminum foil, folded and doubled so it is stronger.
3. Place the fish in the aluminum foil pocket and cook over a campfire
for 10-15 minutes until it is cooked to your liking. If using an oven,
set the oven to broil and cook the fish on 4 minutes each side,
turning once.
4. Be careful when you open the aluminum foil, because the steam will
be very hot.