Spice Island Marinade

This marinade imparts a pungent, Indian flavor to chicken, beef or ribs, but it works particularly well with tuna steaks or fish fillets. For four 6-to-8-ounce tuna steaks, marinate 1 1/2-inch-thick steaks in refrigerator for 4 hours. Grill over hot coals until rare, about 3 minutes per side.


  • 1 ripe papaya, 3/4 pound, peeled and diced
  • ½ pound fresh, ripe apricots, pitted and finely chopped
  • ¼ cup fresh lime juice
  • 2 cloves garlic, peeled and minced
  • 2 small Thai or jalapeno chilies, seeded, deveined and minced
  • 1 tablespoon grated ginger
  • 1 tablespoon cardamom pods, crushed
  • 2 tablespoons coriander seeds, crushed
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      168 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 8 grams dietary fiber; 24 grams sugars; 3 grams protein; 18 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two cups


  1. Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 2 days.

5 minutes

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