4 fish steaks or fillets - -- (about 1" thick)
oil
salt -- to taste
freshly-ground black pepper -- to taste
bean salad of your choice -- see * note
Instructions:
* Note: See the "Black-Eyed Peas, Corn And Squash Salad", "Brown Lentil
Salad", or "White Bean Salad With Green Olives" recipes which are
included in the "Two Hot Tamales" recipe collection. Heat grill until
very hot. Brush grill well and wipe lightly with an oil soaked paper
towel. Lightly rub fish with oil and season with salt and pepper on
both sides. Place fish on grill at angle to the grid and cook 2 minutes.
Rotate fish 90 degrees and continue to cook on same side 2 more minutes.
Flip fish over and cook 3 to 4 minutes on second side until done,
rotating 90 degrees halfway through. Test for doneness by inserting
thin knife into thickest part of fish; knife should meet with just
slight resistance and fish should be barely translucent for medium-rare.
Remove from grill and serve with your choice of cool bean salad. This
recipe yields 4 servings. Comments: Grilling fish technique is for
1-inch thick steaks or filets. Cook proportionally less time for thinner
pieces. Turning the fish 90 degrees not only creates attractive crosshatch
lines but helps it cook more evenly over the sometimes uneven heat
of the grill. It is important that grill be very hot so fish doesn't
stick.
