4 firm-fleshed fish steaks (swordfish, salmon, rock cod, etc.)

1/2 c. tamari or low-sodium soy sauce
1/2 c. lemon juice
1/2 c. vegetable oil
2 tbsp. sesame seed

Place fish in glass casserole dish. Combine marinade ingredients and pour over fish. Cover and marinate in refrigerator for 2-3 hours. Remove fish from marinade and grill over hot coals (or under broiler) for approximately 10 minutes per side or until fish flakes easily with fork. Serves 4-6.