Ingredients
Fist steaks (4-6) (Salmon, tuna or other solid fish steaks)
1 bottle of Italian dressing
2 cloves of garlic
2 tbls of red pepper flakes (more or less according to taste)
2 tsp of black pepper coarse ground
Preparation
place fish steaks in reclosable plastic bag (gallon size) Mix together remaining ingredients and pour over steaks. Close the bag, and lay flat in the refridgerator for a minimum of 4 hours to over night. Prepare/preheat grill. Place steaks on the grill, cooking 3-4 minutes on each side, turning only once. Use marinade remaining in bag to brush on the steaks during the cooking process.
