Spicy Seafood Steaks

    1 hour 20 minutes

    This is the marinade I use when I have large fish steaks such as tuna or swordfish. Very tangy and spicy.

    96 people made this

    Serves: 3 

    • 3 (220g) fish steaks, such as tuna or swordfish
    • 1/4 cup (65ml) soy sauce
    • 1/4 cup (65ml) Worcestershire sauce
    • 2 tablespoons onion powder
    • 2 tablespoons garlic salt
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons ground black pepper
    • 2 tablespoons chilli powder

    Preparation:10min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hour20min 

    1. Rinse the fish steaks and trim off any skin.
    2. Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper and chilli powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
    3. Preheat oven to 170 degrees C.
    4. Arrange the fish on a baking tray. Bake in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.

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    Reviews in English (87)


    This was a very tasty way to prepare my shark. Husband loved it, I thought it was a little too salty for me so next time I will switch the garlic salt for garlic powder. I did make one prep change and added all the ingredients to a plastic bag and marinated in the fridge for one hour.  -  04 Jun 2008  (Review from Allrecipes USA and Canada)


    OH MY! This was a great "rub"...I wasn't prepared for how thick it was and we had to actually scrape it off before eating it..but it produced the GREATEST flavor EVER! I will not change a thing to the recipe, just make sure to scrape before serving  -  12 Feb 2008  (Review from Allrecipes USA and Canada)


    This was so quick, so easy, and SO GOOD! My husband is a big fan of shark and said this is the best he has ever had. My 9 year old (who had never eaten shark before) said it was just OK - but he still cleaned his plate! I did make some minor changes: marinated in a bag, used garlic powder (figured there was enough salt in the sauces), finely minced a bit of onion (no onion powder), and omitted the thyme. I look forward to trying it as written - except I stand by the garlic powder decision! Thanks for a great recipe!  -  04 Jun 2008  (Review from Allrecipes USA and Canada)