Broiled Marinated Fish Steaks
#178314 - 05/11/05 12:47 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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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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This sounds delicious!
I think I would cut the oil a little bit though, maybe add a little more lemon juice or something for extra liquid. Even though it's just a marinade, the fish does absorb the oil a fair amount (which is why meat that has been marinaded in oil gets crispier than meat that hasn't).
But I'm sure it would be fine for some, as some have higher tolerances for fat than I do. Sounds great though, I'm going to try broiling this sometime soon. Now I just need to get a barbeque...!
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Good point about the oil. I've never had any trouble with this dish, but then I - blessedly - do not seem to be particularly sensitive to fat. I suspect more lemon juice might "cook" the fish (like ceviche - I think I spelled that right). Maybe more vermouth? Or use the extra lemon juice and marinate a shorter period of time?
Hope you enjoy it.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Sounds wonderful.... I love salmon...this would be a good way to make it....
How many servings?
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Oddly, the recipe doesn't specify - just some unknown number of fish steaks. I make this recipe with 2 pretty good-sized salmon steaks - last time they totalled over a pound - we had some leftovers. I put the 2 steaks in my smallest (about 1-1/2 qt) CorningWare baking dish, pour the marinade over, cover, and put in the fridge. I turn it after an hour or so.
My guess is that the marinade would probably stretch to cover at least 4 steaks easily and more if you were willing to marinate them in a bag, for instance, or flat in a large non-reactive baking dish and turn often.
(And you thought you'd get something simple like "2" or "4". Years ago the Yankees had a pitcher named "Tommy John". The story about him was that if you asked him what time it was, he'd tell you how to make a watch. I've always wondered if we were somehow related. )
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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