This is a great marinade for barbecue fish steaks such as tuna, but would also work well with barramundi.
This recipe is TERRIFIC!! I served it with grilled zucchini, drizzled with olive oil and sprinkled with parmesan, salt and pepper. One word of caution, however: living on Puget Sound, we eat a lot of fresh fish... and good quality tuna should never be cooked "well done" or opaque in the middle as you will end up with VERY DRY fish. It should still be pink in the middle! Thanks for the GREAT recipe, Doreen! - 25 Jul 2003 (Review from Allrecipes USA and Canada)
Absolutely great! Really, Really scrumptious. I cooked it on the stovetop using a cast-iron skillet, and it was still really great. A definite keeper. Thanks for sharing such a great recipe. - 07 Mar 2008 (Review from Allrecipes USA and Canada)
I used this marinade on Ahi Tuna steaks and they were just fabulous. I added a bit more garlic and a few shakes of salt. Also, be sure to not overcook! Very tasty!!! - 15 Sep 2004 (Review from Allrecipes USA and Canada)