4 Tuna steaks, one inch thick (or use marlin, shark, opah, mahi-mahi, or swordfish).
1/4 cup Burhop's Shoyu Marinade (also good with Burhop's Tahitian Marinade).
1/4 cup vegetable oil.
2 Tbs. Ginger Lime Butter.
Use a glass or non-metallic pan to marinate tuna in a mixture of oil and Shoyu Marinade. Turn fish to coat both sides. Let stand at room temperature for 15 minutes (or in refrigerator up to 2 hrs).
When coals are ready, spray the grill with oil and pre-heat for 5 minutes.
Place the fish directly on hot grate so that the fish are not touching. Cook 4-5 minutes per side, basting with the marinade. To produce crosshatch marks, turn 90 degrees on the grate after 2-1/2 minutes of cooking time. Handle fish as little as possible to avoid breaking. Test for doneness. Brush the cooked fish with melted butter and serve hot.
Great served with grilled pineapple slices.