Grilled Fish Steaks
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
4 servings This recipe can be easily adapted for broiling. We enjoy grilled tuna steaks served on a bun with wasabi-spiked mayonnaise, lettuce, tomato, and avocado. Please read About Grilling and Broiling Fish.
Ingredients
- 1½ to 2 pounds firm fish steaks, such as tuna, swordfish, or salmon, preferably 1½ to 2 inches thick
- 2 tablespoons vegetable oil
- (Salt, if the fish was not brined)
- (Black pepper, or a dry rub)
- (Juice of ½ lemon)
- Lemon wedges and chopped herbs
- 1 Charmoula or a salsa (opens in new tab)
- A small dish of soy sauce or ponzu sauce
- 1 tablespoon wasabi paste
- 1 Pickled Ginger (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1½ to 2 pounds firm fish steaks, such as tuna, swordfish, or salmon, preferably 1½ to 2 inches thick
- 2 tablespoons vegetable oil
- (Salt, if the fish was not brined)
- (Black pepper, or a dry rub)
- (Juice of ½ lemon)
- Lemon wedges and chopped herbs
- 1 Charmoula or a salsa
- A small dish of soy sauce or ponzu sauce
- 1 tablespoon wasabi paste
- 1 Pickled Ginger
Let's Cook
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Step 1.
Have ready: 1½ to 2 pounds firm fish steaks, such as tuna, swordfish, or salmon, preferably 1½ to 2 inches thick
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Step 2.
If desired, dry-brine, then rinse and pat them dry.
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Step 3.
Prepare a medium-hot grill fire. Brush the fish with: 2 tablespoons vegetable oil
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Step 4.
If desired, sprinkle with: (Salt, if the fish was not brined); (Black pepper, or a dry rub)
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Step 5.
Place on the grill over direct heat and cook, turning once, 4 to 5 minutes per side for rare (120°F), 5 to 7 minutes per side for medium-rare (125°F), or 7 to 9 minutes per side for medium (130°F). If desired, baste the steaks after each turn with: (Juice of ½ lemon)
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Step 6.
Garnish with: Lemon wedges and chopped herbs
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Step 7.
Or serve with a flavorful table sauce such as: Charmoula or a salsa
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Step 8.
For tuna steaks, we recommend serving with the following accompaniments: A small dish of soy sauce or ponzu sauce; 1 tablespoon wasabi paste; Pickled Ginger