4 tuna or mahi-mahi filets (approx. 6 oz each)
1 can coconut milk
2 tbsp fresh-squeezed lime juice
1/3 cup Marie’s Sesame Ginger dressing
2 garlic cloves, minced
Rinse the fish filets and pat dry. In a small mixing bowl, whisk together the coconut milk, lime juice, Marie’s Sesame Ginger dressing and garlic until combined. Place filets closely together in a small, shallow dish. Pour marinade over the filets, so that they are completely submerged. Refrigerate for 30 minutes or up to 4 hours. Heat grill, or grill pan, to medium-high heat and brush the grates with oil. Grill filets for 3-4 minutes on one side, then flip and cook for another 3-4 minutes on the other. Season with sea salt and serve immediately.