Reviewed: Jul. 14, 2008

Extremely delicious. I've tried it on tuna and salmon. So so good.

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Lolo

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 29, 2008

I finally found a recipe that taste great with all the fish my husband catches. This is diffently a keeper.

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Judy Pojar

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Reviewed: May 20, 2008

I may have overcooked mine a tad..anytime I cook tuna it turns out dry but I think that is partly due to how dense the meat is...still very tasty...

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mrbobajango

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 17, 2008

This was great...didn't change a thing!

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LOVETOCOOK10

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Columbia, Missouri, USA

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Reviewed: May 16, 2007

I thought these were pretty good but it seemed like the soy sauce overpowered everything. Couldn't really taste the lime.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Apr. 27, 2007

It was good, but I prefer blackened tuna steaks with cajun seasoning.

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lindseyerin

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Reviewed: Aug. 23, 2006

Awesome tangy flavor! We'll be grilling a lot of our fish with this one. Thanks.

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Skip

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Reviewed: Apr. 9, 2006

This is an excellent recipe, though I made a few adjustments. First, I marinated the fish (salmon and mahi mahi) overnight instead of for just one hour. Second I added a tablespoon of ginger and chili paste for a touch more complexity. Both fish were wonderful, I will be sure to use this again and again.

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RLMIDDOC

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Reviewed: Sep. 24, 2005

I thought that this recipe was very nice but after the first time using it (I grilled mahi mahi)I thought the soy was a little overwhelming so I cut it back to 1/4 cup. I also made the mistake one time of using real sherry instead of cooking sherry and it definitely wasn't as tasty. Very good otherwise, a departure from sweeter marinades-

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Liz McCleoud

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Reviewed: Jun. 5, 2004

We liked this recipe. When I make this again I am going to add more garlic and a little molasses, and just put it all in a Ziploc to marinade.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 28, 2003

I tried this once on salmon & once on beef. The taste was fine, although rather subtle on the fish. There are other marinades on this site that I like better though. Just FYI, information on various web sites usually says to marinate fish no longer than an hour (& often even less).

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FBA

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Reviewed: Mar. 5, 2002

Yummy. I cubed mine and made it into kabobs with Japanese eggplant and zucchini. I also tried the marinade on beef and it is equally delicious.

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LACEY PFEFFER

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Reviewed: Jan. 19, 2002

DELICIOUS! I used 1/2" thick "spot" fillets for this recipe. (spot is what they are called locally here in southeastern North Carolina, silver with a black spot and yellow markings; I don't know if they have other names elsewhere). I was afraid the difference in thickness would make the marinade too strong, but since I had about a pound of fillets, I decided to chance it. They were perfect, grilled in about 3 minutes on my indoor grill. YUMMY! Will be using this recipe again and again. My picky children wouldn't touch it though.

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