How easy is this? And delicious. And not making me tear my hear out in this 106-degree heat (I'm not kidding).
Sandwiches. No cooking in this house when it was 108 degrees. ONE HUNDRED AND EIGHT. Carrot sticks as a side dish? You bet.
We like cooking nice dinners on the weekend. Not sure if I mentioned this but it's crazy !#@ING hot right now. Saturday is often fish night since I can get to the farmer's market where the fish are swimming and I don't have to catch them.
So the key here - since we're melting - was to do as little as possible with heat, and none of it in the house. Ergo marinade + fish + fridge + outdoor grill.
I'm ever so relieved to say it's delicious. It's moist and flavorful and I'm not going near that !@#$ing grill again until it gets below 100 but I'm glad I made the effort this evening. Which is really saying something.
My side dish was zucchini, which I cut into spears, misted with cooking spray, and sprinkled with salt & pepper before putting it on the grill (on the lower-temp side). If you have the energy, it's delicious with some grated Parmesan added after you remove it from the grill.
Marinated Fish Steaks
Better Homes & Gardens Cookbook
1 pound fresh or frozen salmon, swordfish, or halibut steaks, 1 inch thick (I used thick grouper filets)
1/2 teaspoon finely shredded lemon peel or lime peel (shred the rind from one lime or lemon, don't deal with measuring unless the voices in your head demand it be so)
1/4 cup lemon juice or lime juice (I juiced the lime I zested, then made up the difference with bottled lemon juice)
1 TBSP cooking oil
1 TBSP water
1 TBSP Worcestershire sauce (NOTE - check the label to see if it's gluten-free, if that's an issue for you)
1/2 tsp dried rosemary or thyme, crushed
1 clove garlic, minced
1. Thaw fish, if frozen. Rinse fish steaks, pat dry with paper towels. Cut into 4 serving-size pieces, if necessary.
2. For marinade, in a shallow dish combine lemon or lime peel, lemon or lime juice, oil, water, Worcestershire sauce, rosemary or thyme, and garlic.
3. Add fish; turn to coat with marinade. Cover and marinate at room temperature for 30 minutes (or in the fridge for 2 hours), turning the steaks occcasionally and enjoying the delightfully brisk air when opening the refrigerator door.
4. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or till fish flakes easily with a fork. Discard any remaining marinade.