An important food source in many countries, fish is versatile. It is also a healthier choice than other meats. Grilling is a good option because the high heat cooks the fish quickly, locking in flavor without eliminating moisture. A thick and firm fish steak grills best. Fish can be grilled with simple seasonings or marinade. Marinating keeps the meat tender and flavorful. Gas grills make grilling accessible any time of year.
Recipe Servings: 6
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
10 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 tsp finely minced garlic
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice, orange juice, or dry white wine
- 1 Tbsp balsamic vinegar or sherry vinegar
- Pinch of cayenne pepper or hot red pepper flakes (optional)
- 1 tsp or more chopped fresh herbs (rosemary, dill, parsley, thyme, cilantro, basil, or mint)
- Freshly ground black pepper
- 2 lbs fish steaks (halibut, tuna, tilapia, catfish, and swordfish are good choices)
- Lemon wedges for garnish
Directions
- Combine garlic, olive oil, lemon juice, vinegar, hot pepper (if using), cumin or fresh herbs, and black pepper in a bowl. Mix well.
- Generously brush oil mixture onto fish steaks. Cover lightly with foil and set aside to marinate at least 30 minutes.
- Preheat grill to high heat.
- Brush grates with olive oil and set grill surface to 4–6 inches above heat.
- Arrange fish steaks on grill so all have access to equal heat.
- Cook 4–5 minutes per side, turning once.
- Insert knife near bone or into center of fish to check doneness; fish should be opaque all the way through.
- Remove fish to hot platter.
- Heat remaining marinade to a boil and pour over cooked fish or serve on side with lemon wedges.
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