Archive for December 12th, 2011

Fish steaks are among the most grill-friendly seafood. They can be grilled directly on the grill grate without falling apart, much like a beef steak or pork chop. We use salmon steaks here because they are so popular, but you can use this method for any fish steak you like. Keep in mind that salmon steaks are somewhat oily, and the fat keeps the steaks moist during grilling. Cod, tuna, and halibut steaks are a bit leaner and thus benefit from soaking in an oil-based marinade to keep the fish from drying out on the grill.

Prep: 2 minutes
Grill: 4 to 8 minutes.

– Long-handled tongs.

– If using tuna steaks, grill them rare or medium-rare by reducing the cooking time just slightly. The tuna should still be red in the center.

Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1½ to 2 pounds salmon steaks, each about 1½ inches thick
1 teaspoon kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
2 tablespoons olive oil
4 lemon wedges.

1. Sprinkle the fish with the salt and pepper. Rest at room temperature before grilling, about 20 minutes.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Rub the olive oil all over the fish and put the fish on the grill. Cover and cook until a bit filmy and moist in the center, 2 to 4 minutes per side.
4. Transfer to a platter or plates and serve with the lemon wedges for squeezing.

Comments No Comments »