Ingredients

• 3/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon Sherry or white wine
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon Asian sesame oil
• 3 garlic cloves, minced
• a 1-inch piece fresh gingerroot, peeled and chopped fine
• 2 scallions, chopped fine
• a pinch dried hot red pepper flakes, or to taste
• four 8-ounce tuna or swordfish steaks

Instructions

1. In a large shallow dish stir together all ingredients except fish until combined well and add fish. Marinate fish, covered and chilled, turning occasionally, at least 1 hour and up to 2.
2. Prepare grill.
3. Grill fish on an oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side for medium-rare, or until desired doneness. (Alternatively, fish may be broiled.)