Grilled Fish Steaks

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
• Hide ingredients for Charmoula or a salsa 1 Charmoula or a salsa (opens in new tab) Charmoula or a salsa
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 12 white or black peppercorns
  • 1 teaspoon red pepper flakes
  • (Generous pinch of saffron threads)
  • 1 medium onion, finely chopped
  • 1 teaspoon hot or sweet paprika
  • Salt to taste
  • Cayenne pepper to taste
  • Olive oil

  Sub-recipe steps

  1. Stir together well in a small bowl: ⅓ cup finely chopped parsley; ⅓ cup finely chopped cilantro; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 garlic cloves, finely chopped
  2. Grind to a fine powder in a spice mill, coffee grinder, or blender, or with a mortar and pestle: 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 12 white or black peppercorns; 1 teaspoon red pepper flakes; (Generous pinch of saffron threads)
  3. Add the ground spices to the herb mixture along with: 1 medium onion, finely chopped; 1 teaspoon hot or sweet paprika; Salt to taste; Cayenne pepper to taste
  4. Stir together well. To store, transfer to a small jar and top with a thin film of: Olive oil
  5. It will keep, covered and refrigerated, for 4 days.
• A small dish of soy sauce or ponzu sauce
• 1 tablespoon wasabi paste
• Hide ingredients for Pickled Ginger 1 Pickled Ginger (opens in new tab) Pickled Ginger
  • 1 pound ginger
  • 1 ¼ cups rice vinegar
  • ½ cup sugar
  • ½ cup mirin
  • 1 ½ teaspoons salt
  • 8 ounces ginger
  • (2 red shiso leaves)
  • 1 cup umezu (ume vinegar)
  • 2 teaspoons salt

  Sub-recipe steps

  1. Peel and thinly slice: 1 pound ginger
  2. Pack into a clean quart jar. Bring to a boil in a large saucepan: 1 ¼ cups rice vinegar; ½ cup sugar; ½ cup mirin; 1 ½ teaspoons salt
  3. Pour over the ginger. Let cool, cover, and refrigerate for at least 1 week and for up to 3 months.
  4. About 1 pint jar
  5. This brightly hued pickle is commonly served with Okonomiyaki and Yakisoba.
  6. Bring a large saucepan of water to a boil. While the water heats up, peel and slice into ⅛-inch-thick rounds: 8 ounces ginger
  7. Stack the ginger rounds and cut into ⅛-inch-thick matchsticks. Blanch the ginger in the water for 30 seconds, then drain well. Transfer the ginger to a clean pint jar. If available, add: (2 red shiso leaves)
  8. Bring to a boil in a small saucepan: 1 cup umezu (ume vinegar); 2 teaspoons salt
  9. Pour over the ginger, cover, let cool completely, and refrigerate. Let sit for at least 1 day. Store refrigerated for up to 2 months.