Grilled Fish Steaks Recipes

GRILLED FISH STEAKS

Steps:

• Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
• Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
• Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

GRILLED FISH STEAKS

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

GRILLED TUNA FISH STEAKS

Steps:

• Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

CAJUN GRILLED FISH STEAKS

Steps:

• Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
• Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
• Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.

GRILLED FISH FILLETS OR STEAKS

Steps:

• Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
• When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.