RECIPE TITLE "Grilled Salmon Steaks on Citrus"
Recipe from Simply Shrimp, Salmon and Fish Steaks , copyright © 2000 by Leslie Glover Pendleton. All rights reserved.
serves 4 ---easy
My neighbor Mark showed me his technique for keeping whole fish and fillets from sticking to the grill. Since sticking is less of a problem with fish steaks, here we rely on the citrus slices to lend a delicate flavor as they char. The sight of fish grilling on this bed of colorful fruit is impressive. The fruit insulates the fish from heat, so the cooking time is longer.
5 to 7 large fresh basil branches with leaves attached
1/2 teaspoon salt
1/2 teaspoon pepper
4 salmon steaks (about 8 ounces each)
Slice half the grapefruit, half the orange, half the lime, and half the lemon into 1/4-inch slices and reserve. Squeeze the juice from the remaining fruit halves into a bowl.
Remove the leaves from the basil and reserve the stems with the citrus slices. Mince the leaves and add to the juice with the salt and pepper.
Preheat a grill. When ready to cook, lay the citrus slices on the grill in a single layer, as close together as possible, and top with the basil stems. Season the salmon with salt and pepper and lay it on top of the fruit and stems. Cook for about 10 minutes on each side, basting often and generously with the basil citrus juice, or until the salmon is just cooked through. Discard the charred citrus slices.
NOTE: This is an excellent way to grill any fish.
| Simply Shrimp, Salmon and Fish Steaks
A delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send your senses swimming. Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes. Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques—no scaling, gutting or filleting here!—Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!