Grilled Mako Steak
- 4 to 6 Mako Steaks
- 1/2 cup Chardonnay
- 5 tablespoons olive oil
- 1/2 lemon, juiced
- 3 or 4 garlic cloves, chopped
- Pinch of cayenne pepper
- 1/4 cup fresh basil, chopped
Combine wine, lemon juice, oil, garlic, pepper, and one half of the basil
in a large bowl to make the marinade.
Pat the Mako steaks dry with a paper towel and place them in the marinade
for about an hour, turning them occasionally for even distribution.
Remove the Mako steaks and place them over a hot barbecue
until cooked through.
Empty the marinade into a large skillet. Bring to a boil. Lower to medium
heat and reduce the marinade while the steaks are cooking.
R emove the steaks from the grill and arrange on a platter. Pour the reduced
marinade over the fish before serving, adding the remaining fresh basil
as a garnish.
This recipe can be varied. You may, for example, want to substitute fresh
oregano or dill for the basil. If you broil the steaks, add 2 minutes
to the cooking time and turn them after 6 minutes.