Grilled Fish Steaks Recipes

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GRILLED FISH STEAKS

My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.

Provided by Sadie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 1h30m

Yield 2

Number Of Ingredients 8



Grilled Fish Steaks image

Steps:

  • In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  • Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 2.2 g, Cholesterol 62.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 5.6 g, Sodium 1259.3 mg, Sugar 0.2 g

1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

GRILLED FISH STEAKS

Planning a cookout? Think fish. Grilling fish is fast, easy and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 4



Grilled Fish Steaks image

Steps:

  • Heat coals or gas grill for direct heat. Sprinkle both sides of fish steak with salt and pepper. Mix butter and lemon juice; set aside.
  • Grill fish steak uncovered about 4 inches from medium heat 7 to 10 minutes, brushing 2 or 3 times with butter mixture. Carefully turn fish. (If fish sticks to the grill, loosen gently with a turner.) Brush other side with butter mixture.
  • Grill uncovered 7 to 10 minutes longer or until fish flakes easily with fork. Brush with butter mixture.

Nutrition Facts : Calories 200, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg

4 small fish steaks, about 3/4 inch thick (1 1/2 pounds)
Salt and pepper to taste
2 tablespoons butter or margarine, melted
2 teaspoons lemon juice

GRILLED SEAFOOD STEAKS

Provided by Food Network

Categories     main-dish

Time 15m

Yield 3

Number Of Ingredients 3



Grilled Seafood Steaks image

Steps:

  • Brush steaks on both sides with oil. Season to taste. Place in the center of the cooking grate. Cover grill. Cook, turning once halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes). Season to taste.

3 seafood steaks, such as yellowfin tuna, halibut, swordfish, salmon or seabass, cut about 1-inch thick
2 tablespoons olive oil
Salt and pepper

SIMPLE GRILLED COD STEAKS

Categories     Bread     Salad     Sauce     Side     Marinate     Steak     Cod     Summer

Yield serves 2 or more

Number Of Ingredients 6



Simple Grilled Cod Steaks image

Steps:

  • To keep the steaks from falling apart, fold the long, thin end pieces-the belly flaps-inward to form a compact round of flesh. Tie a length of kitchen twine in a loop around the outside band of skin of the fish, securing the flaps within; pull to tighten, and knot it securely.
  • Sprinkle both sides of the steaks with salt, coat with garlic oil, and place in a dish with a few garlic slices and the herb stems strewn over them. Marinate for an hour or two at room temperature, or longer if refrigerated.
  • Preheat the clean rack of a grill over high heat until very hot. Just before putting on the fish, rub the grill with an oiled towel or a piece of pork fat. Wipe excess garlic oil off the steaks, and set them on the grill.
  • Sear the steaks without moving them for 4 to 5 minutes. Brush the tops with garlic oil. If the fish isn't sticking, check the cooked undersides and flip the steaks over as soon as the grill marks are golden brown. If the flesh sticks, grill another minute to sear, then turn the steaks over, using a sharp-edged broad metal spatula if necessary, to separate the flesh from the grill.
  • Grill to mark the second side, 3 to 4 minutes; brush the top side with a small amount of garlic oil, and lower heat to medium. If the flesh is not sticking, you can make crosshatch grill marks if you wish: lift the steak after 3 minutes, rotate it 90 degrees or so in relation to the grill rack, then lower it on the same side.
  • When the second side has grilled for 4 minutes or more, check for doneness by feel and sight: when the exterior flakes and the center of the steak is opaque but moist (push aside the flesh with a knife blade to see inside), remove steaks to a platter.
  • Sprinkle with salt and drizzle with garlic oil. Serve right away with sauce on the side, or top with spoonfuls of salsa verde, or drizzle salmoriglio, or dress with just a plain slice of lemon and some extra-virgin olive oil.
  • First Make Garlic Oil and Other Tips for Grilled Seafood
  • Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
  • First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
  • For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
  • Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
  • Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
  • Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
  • Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
  • For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
  • Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
  • Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.
  • Serving Suggestions . . .
  • Cooked Carrot Salad with Pine Nuts and Golden Raisins (page 45), Scallion and Asparagus Salad (page 35), or Eggplant all'Uccelletto (Poached Eggplant with Vinegar, Garlic, and Mint; page 252) would be an ideal accompaniment for grilled cod.
  • First Make Garlic Oil-And Other Tips for Grilled Seafood
  • Just a few steps from my kitchen is the door to a shady terrazzo where we relax and eat many of our summer meals. On one wall is a beautiful old-fashioned brick fireplace for cooking meats over wood coals. But often, I have to confess, I do my everyday grilling on a convenient gas grill with adjustable burners. And usually I grill fish or shellfish-it's always quick, and my family loves it.
  • Here are my basic preparations for all fish or shellfish before grilling. They're useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:
  • First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.
  • For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt. Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices. The oil can be refrigerated for a week or more.
  • Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces. Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branches-such as thyme, bay leaves, or rosemary. Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).
  • Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.
  • Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).
  • Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes. Thorough searing minimizes sticking.
  • For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.
  • Keep garlic oil handy, and drizzle or brush on seafood sparingly while grilling-usually on turning the pieces. Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.
  • Grill simple garnishes and accompaniments for seafood at the same time. I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally. Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.

2 or more cod steaks, 1 1/2 inches thick
1/4 teaspoon salt, or to taste
1/2 cup garlic-infused oil (see below)
Stems of fresh thyme or other fresh herbs
For Serving
Salsa Verde (page 362), Salmoriglio (page 366), Smooth Sweet Red Pepper Sauce (page 364), cold cucumber sauce (page 363), or Fresh Tomato-Lemon Salsa (page 308)

GRILLED FISH FILLETS OR STEAKS

Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3



Grilled Fish Fillets or Steaks image

Steps:

  • Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
  • When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 34 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 412 milligrams, Sugar 0 grams, TransFat 2 grams

About 1 1/2 pounds thick halibut fillets or steaks
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper.

CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS

This is a simple recipe that shows off the freshest of fish beautifully. I have also used halibut filllets and the mayonnaise keeps the fish really moist. I got this from epicurious.

Provided by Jules127

Categories     Very Low Carbs

Time 15m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 5



Classic Nantucket-Style Grilled Fish Steaks image

Steps:

  • Build a charcoal fire or preheat a gas grill.
  • Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.
  • 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.
  • When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.

Nutrition Facts : Calories 420.7, Fat 12.5, SaturatedFat 2.1, Cholesterol 135.2, Sodium 313.8, Carbohydrate 7, Sugar 1.9, Protein 66.5

4 (10 ounce) swordfish steaks or 4 (10 ounce) sea bass steaks, about 10 ounces each, 1 inch thick
1/2 cup mayonnaise
kosher salt
fresh ground pepper
lemon wedge (optional)

CLASSIC NANTUCKET-STYLE GRILLED FISH STEAKS

Provided by Elizabeth Karmel

Categories     Fish     Quick & Easy     Backyard BBQ     Mayonnaise     Seafood     Halibut     Tuna     Summer     Grill/Barbecue     Swordfish

Yield Makes 4 servings

Number Of Ingredients 5



Classic Nantucket-Style Grilled Fish Steaks image

Steps:

  • 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.

4 seafood steaks, such as yellowfin tuna, halibut, swordfish, or sea bass, about 10 ounces each, 1 inch thick
1/2 cup mayonnaise
Kosher salt
Freshly ground pepper
Lemon wedges, optional

GRILLED HALIBUT STEAKS

Halibut is probably my favorite fish and the steaks hold up to grilling well and are a fast meal anytime. This recipe is a combination of lots of recipe browsing and mostly what makes my family happy- that is the real goal now, isn't it? Prep time includes marinade time.

Provided by Dawnab

Categories     Halibut

Time 1h13m

Yield 2 Steaks, 2 serving(s)

Number Of Ingredients 7



Grilled Halibut Steaks image

Steps:

  • Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side.
  • Heat grill to high. Salt and pepper steak just before placing on grill. Cook 4 minutes per side. Flip it once only.
  • Serve with lemon wedges.

Nutrition Facts : Calories 497, Fat 24.9, SaturatedFat 3.8, Cholesterol 168, Sodium 234, Carbohydrate 1.7, Fiber 0.2, Sugar 0.6, Protein 63.7

3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons vermouth
1 tablespoon fresh rosemary
24 ounces halibut steaks
salt and pepper
lemon wedge

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