by Ann Stettner, Wild Thymes
1 1/2 half cups Moroccan Spicy Pepper Dipping Sauce
6 (6-ounce) fish steaks (about 1 1/2 inch thick) such as Ahi Tuna or salmon
Salt to taste
Pepper to taste
6 lemon wedges
Place Moroccan Spicy Pepper in large zip-top plastic bag, add fish; seal and marinate in refrigerator 1 hour, turning occasionally.
Prepare grill. Removed fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Yield: Serves 6Add a comment