Grilling the Perfect Fish Steak
Posted: Tuesday, June 1, 2010
Firm, meaty fish such as salmon, tuna and swordfish make delicious grilled steaks. Follow the steps below for great-tasting fish off the grill every time!
- Start with the freshest fish. If you like it cooked rare in the center, purchase steaks that are 1" thick. If you like it cooked through, purchase steaks that are 1/2" thick.
- Preheat the grill to high.
- Brush fish steaks on both sides with olive oil or melted butter; season with salt and pepper.
- For added flavor, fish can be marinated for up to 30 min. in your favorite marinade.
- Arrange fish steaks on hot grate; close grill cover. Cook about 2 min. for a 1/2" thick steak or 4-6 min. for a 1" thick steak.
- Using a long spatula, turn steaks over; continue cooking as above. Tuna is best served rare; swordfish and salmon should be cooked through.
- To test fish for doneness, gently pierce center of steak with a knife; fish should look cooked through.
Ideas for Grilled Fish Steak
- Marinate fish steaks in bottled Italian dressing for 30 min. for added flavor.
- Make an artichoke tartar sauce by combining 1 cup of aioli with a 6 oz. jar of marinated artichoke hearts, drained and chopped.
- Top fish steaks with Mango Salsa purchased from the Seafood Department.
- Season fish steaks before grilling with Kowalski's North Woods Grill or Chili Lime Blend Seasonings available in the Meat Department.
- For a unique flavor, grill fish on a cedar plank available in the Meat Department. Follow the directions on the package for a flavor that adds a whole new dimension to your favorite fish.