Chef Chris Schlesinger and Cook’s Illustrated executive editor John Willoughby have combined their forces once more with their new cookbook, The Big-Flavor Grill. These truly simple and delicious recipes don’t take a lot of time or effort, but are (as they say) big-flavor dishes. Try this easy spice-rubbed fish steak recipe on for size. The gazpacho relish takes about five minutes to make and adds a burst of bright flavor to the hearty fish.
Ingredients
Gazpacho Relish
- 1 cup Clamato juice
- 1/3 cup cucumber, peeled, seeded and small-diced
- 1/3 cup red pepper, small-diced
- 1/3 cup celery, small-diced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
Grilled Fish Steaks
- 4 (1-inch thick) fish steaks, such as swordfish, tuna, halibut or salmon, each 8 to 10 ounces
- 3 tablespoons olive oil
- 2 tablespoons coriander seeds, roughly cracked
- Kosher salt and freshly cracked black pepper, to taste
Garnish
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup dried breadcrumbs
- 1 tablespoon lemon zest
Directions
For the gazpacho relish:
- While the fire for your grill heats up, combine all ingredients in a large bowl and mix well.
For the fish steaks:
- Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you’re ready to cook.
- Rub the steaks with the oil and sprinkle them generously with the coriander, salt and pepper, pressing gently to make sure the seasoning adheres to the fish.
- Place the fish on the grill directly over the coals and cook until the interior is just opaque throughout, about 5 to 6 minutes per side.
- To check for doneness, cut into one of the steaks and peek to be sure it is just opaque throughout. Serve hot.
For assembly:
- When the fish comes off the grill, top each steak with some of the relish.
- Sprinkle with garnish ingredients and serve.
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