Grilled Mako Steak

• 4 to 6 Mako Steaks
• 1/2 cup Chardonnay
• 5 tablespoons olive oil
• 1/2 lemon, juiced
• 3 or 4 garlic cloves, chopped
• Pinch of cayenne pepper
• 1/4 cup fresh basil, chopped

Combine wine, lemon juice, oil, garlic, pepper, and one half of the basil in a large bowl to make the marinade.

Pat the Mako steaks dry with a paper towel and place them in the marinade for about an hour, turning them occasionally for even distribution.

Remove the Mako steaks and place them over a hot barbecue until cooked through.

Empty the marinade into a large skillet. Bring to a boil. Lower to medium heat and reduce the marinade while the steaks are cooking.

R emove the steaks from the grill and arrange on a platter. Pour the reduced marinade over the fish before serving, adding the remaining fresh basil as a garnish.

This recipe can be varied. You may, for example, want to substitute fresh oregano or dill for the basil. If you broil the steaks, add 2 minutes to the cooking time and turn them after 6 minutes.