Soak the barracuda in milk over night; refrigerated. Toss the milk in the morning. In a bowl; mix all the above ingredients and marinade the steaks in the mix for 30 mins at room temperature. Toss the fish under the grill or on a barbecue for about half an hour or until cooked thoroughly. If you don't have a thermometer, pull the flesh apart with a sharp knife. The meat should come apart easily and be opaque; basting the fish with the extra marinade as it grills.