Grilled fish with cool bean salads

Yield: 4 servings

Measure Ingredient
4 \N Fish steaks or fillets -; (abt 1\" thick)
\N \N Oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Bean salad of your choice; see * Note

* Note: See the "Black-Eyed Peas, Corn And Squash Salad", "Brown Lentil Salad", or "White Bean Salad With Green Olives" recipes which are included in this collection.

Heat grill until very hot. Brush grill well and wipe lightly with an oil soaked paper towel. Lightly rub fish with oil and season with salt and pepper on both sides. Place fish on grill at angle to the grid and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and fish should be barely translucent for medium-rare. Remove from grill and serve with your choice of cool bean salad. This recipe yields 4 servings.

Comments: Grilling fish technique is for 1-inch thick steaks or filets.

Cook proportionally less time for thinner pieces. Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. It is important that grill be very hot so fish doesn't stick.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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