Broiled Marinated Fish Steaks - HelpForIBS.com Message Boards

This is from "The I Never Cooked Before Cookbook" by Jo Coudert. During the summer when we grill, this is a once-a-week meal - it's wonderful. The marinade is pretty much half oil and half alcohol, but I'm assuming it's safe since it's a marinade and you don't really eat much of it - plus the alcohol cooks away.

This is wonderful with any of the "mati" rices: Bas, Tex, Jas, or Kas.

Broiled Marinated Fish Steak

Ingredients:
Fish steaks (swordfish or salmon, I've only made it with salmon)
1/2 cup dry vermouth
1/2 cup oil (I use olive)
juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon pepper
pinch EACH of marjoram, thyme, and sage

Several hours in advance of cooking, put all ingredients except fish in a bowl. Stir to mix well, and add the fish steaks. Dunk them around until they are well covered with the marinade, then store the bowl in the refrigerator.

When ready to cook the steaks, preheat the broiler, and line the broiling pan with aluminum foil. Broil the steaks under a medium flame, brushing frequently during cooking with some of the marinade. Cook for 7 minutes on a side, and then test for doneness. Fish is done when it flakes easily with a fork.

A couple of notes:

I'm nervous about brushing cooking meat with the marinade it's been sitting in, so if you want to brush with marinade while cooking I suggest you reserve some marinade before putting the meat in.

The recipe calls for broiling this. I've only ever made it on the grill outside and it does smoke quite a bit - I suspect our neighbors get high from the vermouth in the smoke! It should smoke less if cooked inside, but you still might want to turn off you smoke alarm before you start cooking it!

Enjoy!

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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