SOY LEMON HALIBUT

2 lb halibut, shark or sea bass

steaks, 1 inch thick

2 Tblsp butter, melted

3 Tblsp soy sauce

2 Tblsp lemon juice

1 Tblsp Worcestershire sauce

1 Tblsp minced fresh ginger OR

½ tsp ground ginger

1 clove garlic, minced or pressed

1/8 tsp pepper

vegetable oil or cooking spray

lemon wedges

Cut fish into serving-size pieces or squares if making kabobs. In a shallow baking dish, mix butter, soy sauce, lemon juice, Worcestershire, ginger, garlic and pepper. Add fish, turning to coat all sides. Cover and refrigerate for 1-2 hrs, turning occasionally. Spray grill or barbecue with cooking spray. Place fish on grill 4-6 inches above heat source. Cover barbecue (leave vents open) and grill fish turning once, until fish flakes when prodded in thickest portion with fork (8-10 minutes total).