Classic Nantucket-Style Grilled Fish Steaks

Classic Nantucket-Style Grilled Fish Steaks
Classic Nantucket-Style Grilled Fish Steaks
The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Fish Quick & Easy Backyard BBQ Mayonnaise Seafood Halibut Tuna Summer Grill/Barbecue Swordfish
  • kosher salt
  • 1/2 cup mayonnaise
  • freshly ground pepper
  • Carbohydrate 1 g(0%)
  • Cholesterol 122 mg(41%)
  • Fat 24 g(36%)
  • Fiber 0 g(1%)
  • Protein 69 g(139%)
  • Saturated Fat 4 g(19%)
  • Sodium 729 mg(30%)
  • Calories 511

Preparation 1. Build a charcoal fire or preheat a gas grill. 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper. 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes. 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired. From Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel. Copyright © 2005 by Elizabeth Karmel. Published by Wiley.

Preparation 1. Build a charcoal fire or preheat a gas grill. 2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper. 3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes. 4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired. From Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel. Copyright © 2005 by Elizabeth Karmel. Published by Wiley.

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