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Fish on the Grill
Herbal Wine Marinade Yield: 2/3 cup Fresh herbs are particularly complementary with halibut, striped bass, and other mildly flavored fish. For an intensely flavored fish, such as swordfish, tuna, mackerel, or bluefish, use more pungent herbs.
Combine all of the ingredients. Mix well. Pour over the fish in a shallow dish and let marinate for up to 30 minutes. Variation: Add a clove of smashed garlic or a teaspoon of mustard. Tapenade is salty and should be used with discretion. It is a good complement for plain grilled tuna, swordfish, marlin, and shark.
In a food processor fitted with the steel knife, finely mince the garlic. Add the olives, anchovies, and capers, and process until smooth. Add the oil in a thin stream, processing until thick. Add the pepper. Serve, or tightly cover and refrigerate for up to 2 days. Tarragon Butter This butter is great dolloped on a piece of hot fish or shellfish, but it can also be used to finish more elaborate sauces such as beurre blanc or hollandaise. Blanch the leaves from 12 tarragon sprigs for about 15 seconds in boiling water. Rinse the leaves with cold water in a strainer and pat them dry on paper towels. Combine the leaves with 1/4 pound of butter in a food processor. Purée the mixture for about 2 minutes, until the leaves are finely chopped and well incorporated. The soy imparts an attractive brown glaze as well as a distinct Oriental flavor. Since the flavors are assertive, marinate for no longer than 15 to 30 minutes. It is particularly well suited to bluefish, swordfish, tuna, mackerel, and salmon.
Combine all the ingredients. Place the fish in a shallow dish and pour the marinade over it. Remove the garlic just before cooking. Use the marinade to baste the fish while it cooks. Variation: Try adding several tablespoons of sesame seeds, a teaspoon of mustard, crushed coriander seeds, or grated lemon, lime, or orange zest – the possibilities are almost limitless. Substitute lime or orange juice for the lemon juice or add a few drops of sesame oil. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste. Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine. Grilled Salmon Steaks Salmon is wonderful on the barbeque because of its full flavor, firm texture, and festive color. It also has a high enough fat content that it won't dry out unless it's severely overcooked.
When the charcoal or gas grill is ready, toss the salmon steaks in 1/2 the olive oil. Brush the grill with the remaining oil and set it about 6" from the coals. Give it about 5 minutes to heat up. Season the salmon steaks with salt and pepper and place them on the grill. For 1" steaks, grill for 3-4 minutes on each side. If you are unsure whether the steaks are done, cut into one with a sharp paring knife. Serve immediately on hot plates. Substitutes: steaks at least 1" thick such as shark, sturgeon, swordfish, or tuna. Unlike most marinades, which are wiped off foods before cooking, Indian spice pastes can be left on during grilling so they form a light, savory crust. This spice paste is delicious on any firm-fleshed fish steak.
Trim any pieces of skin or bone from the fish. Refrigerate, covered with plastic wrap, until needed. Combine all the remaining ingredients except the salt in a blender and purée the mixture to a smooth paste for about 2 minutes. Season the mixture to taste with salt. Spread the mixture over both sides of the tuna and marinate in the refrigerator for 30 minutes. Gently transfer the tuna – so the paste doesn’t fall off – to a preheated grill. Grill the tuna on both sides 1 to 2 inches about a bed of very hot coals. Remember that tuna will require only about 3 minutes on each side because it should be left rare in the center, while other fish steaks should be cooked all the way through, about 8 minutes per inch of thickness total cooking time. Serve immediately. Substitutes: any full-flavored firm-fleshed steaks such as king mackerel, salmon, shark, sturgeon, swordfish. Nantucket Striped Bass The soy-based marinade with its crunch of sesame seeds is a snap to prepare. The marinade is especially suitable to stripers or another rich-flavored fish steak, such as shark, mahi mahi, or swordfish.
Preheat the broiler or prepare a charcoal fire. Place the steaks in one layer in a shallow glass or ceramic dish. Pour the marinade and cognac over them. Turn the steaks to coat completely. Cover and let stand at room temperature for 30 minutes. Turn the steaks over once while they marinate. Arrange the steaks in a broiler pan and place 4 inches below the broiler element. Or place them on an oiled rack 4 inches above red-hot but not flaming coals. Cook the steaks 8 to 10 minutes, turning once and basting with the remaining marinade. Sprinkle the steaks with the sesame seeds and serve immediately. Variation: The fish may also be baked in a lightly oiled shallow glass or ceramic dish in a preheated 375º oven for 20 minutes. Turn them over once while they cook. |
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