Peppered Striped Bass Steaks

From the NC Department of Agriculture

2 pounds striped bass steaks, 1-inch thick
1/2 cup dry white wine
1/4 cup lemon juice
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 medium clove garlic, minced
Cracked black pepper 
Store bought Tangy Mustard Sauce

Rinse steaks thoroughly with cold water; drain and pat dry. Place steaks in a large shallow container. Combine white wine, lemon juice, soy sauce, Worcestershire sauce, and garlic; pour over steaks. Cover and marinate at least 4 hours, turning steaks twice. Remove steaks from marinade; discard marinade. Lightly coat one side of each steak with pepper. Place steaks in wire grilling basket. Grill over medium coals 18 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter; garnish, if desired. Serve immediately with tangy mustard sauce.

Yield: 4 servings.