Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish Recipe

Ingredients

• 1 cup Clamato juice
• 1/3 cup cucumber
• 1/3 cup red pepper
• 1/3 cup celery
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 4 (1-inch thick) fish steaks
• 3 tablespoons olive oil
• 2 tablespoons coriander seeds
• Kosher salt and freshly cracked black pepper
• 1/4 cup fresh flat-leaf parsley
• 1/4 cup dried breadcrumbs
• 1 tablespoon lemon zest

Directions

1. While the fire for your grill heats up, combine all ingredients in a large bowl and mix well.
2. 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.
3. 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.
4. 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.
5. To check for doneness, cut into one of the steaks and peek to be sure it is just opaque throughout. Serve hot.
6. When the fish comes off the grill, top each steak with some of the relish.
7. Sprinkle with garnish ingredients and serve.
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