gus
02-26-2008, 08:20 AM
i made this last night for the first time - this will be one of my staple meals. a good alternative to fried with lots and lots of flavor. prepare the sauce before u fire up the grill; the sauce needs about a half hour/20 mins to sit and the flavors really come out.
Ingredients
1/4 cup extra-virgin olive oil, plus more for oiling the grill and the fish
1 medium-sized onion, thinly sliced
4 cloves of garlic, finely chopped
7 cups diced (1/2 inch) ripe tomatoes
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
1/4 cup capers, drained and rinsed
3 jalapeño peppers, stemmed, seeded and thinly sliced (i used presliced)
Salt, to taste
6 grouper/snapper or other fish steaks (7 to 8 ounces each), about 1 inch thick
Preparation
1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. remove from heat/ let cool. There should be a little liquid left but not much - it should not be watery.
2. Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.
3. Oil the grill and both sides of each grouper steak; sprinkle fish with salt and a little fresh cracked pepper. Cook the fish over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
4. Spoon the sauce into a deep platter and nestle the fish in it and serve.
I served this with a wedge salad with homemade blue cheese dressing - killer
Ingredients
1/4 cup extra-virgin olive oil, plus more for oiling the grill and the fish
1 medium-sized onion, thinly sliced
4 cloves of garlic, finely chopped
7 cups diced (1/2 inch) ripe tomatoes
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
1/4 cup capers, drained and rinsed
3 jalapeño peppers, stemmed, seeded and thinly sliced (i used presliced)
Salt, to taste
6 grouper/snapper or other fish steaks (7 to 8 ounces each), about 1 inch thick
Preparation
1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. remove from heat/ let cool. There should be a little liquid left but not much - it should not be watery.
2. Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.
3. Oil the grill and both sides of each grouper steak; sprinkle fish with salt and a little fresh cracked pepper. Cook the fish over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
4. Spoon the sauce into a deep platter and nestle the fish in it and serve.
I served this with a wedge salad with homemade blue cheese dressing - killer