Fish Steaks

• 4 small salmon or swordfish steaks, each weighing about ¼ pound
• 2 teaspoons coarse salt

Salmon steaks may be skewered and suspended above, or grilled directly on, a net several inches from intense heat. Skewered fish are more attractive, though a bit more trouble to prepare than net-grilled ones. Details on both methods and necessary equipment appear . Either way, wash and pat dry the salmon steaks and lightly salt them on both sides just before