Fish Steaks Japanese

• 2 tablespoons onion flakes
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 4 fish steaks

Soak onion flakes in water until crisp. Drain and mix with oil and soy sauce. On 4 pieces of aluminum foil large enough to wrap and seal the food, place 4 slices of fish, about ½ inch thick (salmon, halibut, swordfish). Spread with onion mixture; wrap and seal foil. Cook on grill about 6 inches from heat for 20 minutes. Or lay wrapped fish steaks in shallow pan, cover, and cook on stove. (Note: do not add salt. The soy sauce is salty enough.)