GRILLED FISH STEAKS
4 servings
This recipe can be easily adapted for broiling. We enjoy grilled tuna steaks served on a bun with wasabi-spiked mayonnaise, lettuce, tomato, and avocado. Please read About Grilling and Broiling Fish.
Have ready:
- 1½ to 2 pounds firm fish steaks, such as tuna, swordfish, or salmon, preferably 1½ to 2 inches thick
If desired, dry-brine, then rinse and pat them dry.
Prepare a medium-hot grill fire. Brush the fish with:
- 2 tablespoons vegetable oil
If desired, sprinkle with:
- (Salt, if the fish was not brined)
- (Black pepper, or a dry rub)
Place on the grill over direct heat and cook, turning once, 4 to 5 minutes per side for rare (120°F), 5 to 7 minutes per side for medium-rare (125°F), or 7 to 9 minutes per side for medium (130°F). If desired, baste the steaks after each turn with:
- (Juice of ½ lemon)
Garnish with:
- Lemon wedges and chopped herbs
Or serve with a flavorful table sauce such as:
- Charmoula or a salsa
For tuna steaks, we recommend serving with the following accompaniments:
- A small dish of soy sauce or ponzu sauce
- 1 tablespoon wasabi paste
- Pickled Ginger