2 tablespoons dry vermouth
1 tablespoon olive oil
2 spring onions with green tops, chopped
2 tablespoons chopped fresh basil, or 2 tsp dried basil
1 clove garlic, minced
2 teaspoons chopped fresh marjoram, or 1/2 tsp dried marjoram
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 tuna or halibut steaks (1 pound total), 3/4 to 1 inch thick, thawed if frozen
1 lemon or lime cut in wedges

1. Combine the marinade ingredients and pour over the fish. 2. Cover and refrigerate 1 to 2 hours.

3. Prepare a grill pan with non-stick pan spray.

4. Grill, under a medium light or until the fish is firm and opaque, basting twice with the marinade. Do not overcook or the fish will be tough and dry.

5. Serve with lemon wedges.