Grilled Marinated Swordfish, Tuna, or Other Fish Steaks
Instructions:
This simple marinade promotes both flavor and browning,
but you can use straight olive oil, salt, pepper, and
nothing else if you like.
Two 1-inch-thick swordfish or tuna steaks, about
11/2 pounds
Juice of 1 lime
2 tablespoons soy sauce
Lime or lemon wedges for serving
MAKES: 4 servings
TIME: 45 minutes
- Heat a charcoal or gas grill or the broiler until quite hot and put the rack fairly close to the heat, 3 or 4 inches at most.
- Soak the steaks in a mixture of the lime juice and soy sauce for 15 to 30 minutes if desired.
- Grill the fish, brushing once or twice with the soy-lime mixture. After 4 minutes, the fish should be nicely browned; turn it. Three minutes later, check the fish for doneness by peeking between the layers of flesh with a thin-bladed knife; when the knife meets little resistance and just a touch of translucence remains, the swordfish is done. Serve immediately, with lime or lemon wedges.
- Grilled Swordfish, Tuna, or Other Fish Steaks with Mustard
Sauce.
- Excellent with boiled potatoes. In Step 2, omit the marinade. Instead, brush the fish with 1 tablespoon olive or other oil, then sprinkle it with salt and pepper. Grill as in Step 3. Combine 1/4 cup olive oil, 3 tablespoons Dijon mustard, 1/4 cup minced shallot, 2 tablespoons chopped fresh parsley leaves, 2 tablespoons freshly squeezed lemon juice, and salt and pepper to taste. Drizzle the steak with a bit of this mixture, then pass the rest at the table. Omit the lemon or lime wedges.
- Herb-Rubbed Grilled Swordfish, Tuna, or Other Fish
Steaks.
- Step 1 remains the same. In Step 2, omit the marinade and, before grilling, rub the fish with a mixture of 1 tablespoon grated or minced lemon peel, 1 teaspoon coarse salt, 1 large minced clove garlic, and 2 tablespoons minced mixed fresh herbs, such as parsley, chives, basil, sage, thyme, and/or rosemary. Grill as in Step 3 and serve with lemon wedges.
- Olive-Rubbed Grilled Swordfish, Tuna, or Other Fish
Steaks.
- In Step 2, omit the marinade. Instead, finely chop 1/2 cup pitted green or black olives. Put them in a bowl with a tablespoon of lemon juice, a tablespoon of minced garlic, a small pinch of salt (unless the olives are already very salty), and lots of black pepper. Use a fork to mash this mixture into a rough paste. Rub it all over the steaks, let them rest as described in Step 2, then proceed with the recipe. Garnish with chopped fresh parsley leaves.