INGREDIENTS

Marinade
3 Tbsp. dry vermouth
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 tsp. sesame oil
½ tsp. Chili Pepper Oil
½ Tbsp. black pepper

2 salmon fillets (tuna or swordfish can be substituted)

INSTRUCTIONS 

1.Combine marinade ingredients in a plastic bag.
2.Add fillets turning to coat well.
3.Marinate at room temperature for 1 hour, turning over after 30 minutes.
4.Remove fillets from the marinade.
5.Grill using the Canadian method (10 minutes total cooking per 1 inch of thickness).
6.Baste often with left over marinade.
7.Tuna can be slightly rare.