Grilled Wahoo With Orange-Soy Sauce

• 4 wahoo (or tuna or lemonfish) fillets or steaks, 8-10 oz. each, cut at least an inch thick
• 3 Tbs. butter
• 3 cups shredded cabbage
• 1 medium carrot, peeled and sliced into matchsticks
• 3 green onions, chopped fine
• 1 tsp. soy sauce
• Salt
• Pepper

1. Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade.

2. To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat.

3. Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the tuna for about a minute and a half on each side. Remove the tuna and keep warm.

4. Reduce the heat. Add the reserved marinade to the skillet and bring to a boil. Slightly reduce it.

5. Place the vegetables on the plate with the tuna on top, and nap with the reduced sauce.

Serves four.