6, 4 ounce tuna steaks, can also use swordfish or halibut
1/4 cup lime juice
2 teaspoons ginger juice
1 clove garlic, crushed
dash, ground chili powder
nonstick cooking spray

Place fish in a shallow glass baking dish. Mix remaining ingredients together in
a small bowl. Add marinade, turn fish once to coat. Cover and refrigerate at
least 1 hour but no longer than 24 hours, turning occasionally. Spray grill rack
with nonstick cooking spray. Grill fish 4 inches from heat over a medium heat for
7-10 minutes per side or until fish flakes easily with a fork. Frequently brush
with remaining marinade while cooking. Discard any remaining marinade. Fish can
also be broiled.
Makes 6 servings.