Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish Recipe
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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.
Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish Recipe
Prep Time
30
minutes
Cook Time
10
minutes
Servings
0
servings
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
- While the fire for your grill heats up, combine all ingredients in a large bowl and mix well.
- 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.
- 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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