Grilled Fish Steaks
A quick and simple recipe for when you’ve arrived late but hungry to the barbecue. It’s the perfect balance to the sweet and spiciness of the chow below, too.
Prep 15 min
Cook 10 min
Serves 4
Ingredients:
6 garlic cloves, peeled
1 banana shallot or 2 pink shallots, peeled and roughly chopped
2 spring onions, washed and roughly chopped
4 sprigs thyme, leaves picked
1 tsp dried coriander
Juice of ½ lemon
4 tbsp olive oil
Salt and pepper, to taste
4 swordfish or other meaty fish steaks (the fish needs to have some heft or it will fall apart), or mackerel fillets (if you use the latter, you’ll need to adjust the cooking time down slightly)
Method:
Blend all the ingredients bar the fish in a food processor until you have a smooth marinade. Pat the fish dry and put in a (preferably glass) dish big enough to hold all the steaks in a single layer.
Pour the marinade over the steaks, making sure to coat both sides evenly, and set aside while you heat the barbecue.
If you’re using a gas barbecue, heat for 20-30 minutes before grilling; for coal barbecues, make sure the flames have died down and got that wonderful glow. Grill the fish on the hottest part of the barbecue for five minutes, then turn and cook on the other side for another three or so minutes. The steaks should flake easily while maintaining their firmness. You may see a little pink still on the inside, but this will be cooked in the residual heat by the time you serve.