Instructions:

Chinese-Style Baked Tuna

Dear Recipe Goldmine Friends,

This past week was still pretty busy, but not as busy as the week before last (just started new job). I did, however, have a chance to get in the kitchen and it felt great. I'm so glad that it looks as though, from here on in, I'll be able to cook for my family at least four times a week. Anyhow, the below recipe is an invention that is quite simple and tasty. Hope you enjoy it.

4 to 6 tuna* steaks (about 1 to 1 1/2 inches thick)
About 2 green onions (green and white part)
4 to 6 cloves garlic (slice into thin cross-sections)
1 tablespoon ginger, sliced into thin strips
Juice of 1/2 to 1 lemon
2 tablespoons white wine, rice wine or tequila
3 tablespoons soy sauce
2 teaspoons brown sugar
Couple drops of hot sauce (Chinese red
    pepper sauce, Tabasco, etc.)

*can also use any non-oily fish with coarse texture meat

Sprinkle fish steaks with salt to taste the day before baking (you will probably want to reduce the salt a little because soy sauce is very salty).

The next day, about an hour before baking, drizzle fish with wine and lemon juice. Next, preheat oven to 350 degrees F.

While oven is heating, slice garlic, ginger and green onions. Green onions can be sliced into 2 in. segments. Next, prepare soy sauce mixture by mixing it with brown sugar and hot sauce. When ready to bake, line a Pyrex baking dish with foil and line it with about 1/4 of your ginger, green onions and ginger. Place fish steaks on top and place remaining ingredients on top of fish. Pour soy sauce over top and make a sealed pouch using foil.

Bake fish in sealed pouch for about 15 minutes. Open pouch and bake uncovered for about 10 more minutes or until done. Be careful not to overbake. Also, please note that the ingredients in this recipe do not have to be exact measurements. If you use less or more than the specified amount, everything will turn out just fine.