Grilled Yellowtail and Zucchini

Name: Grilled Yellowtail and Zucchini
Cuisine: France
Ingredients: Six ¾-inch-thick yellowtail steaks; Pepper from the mill; 1½ tablespoons sweet rice vinegar; 1½ tablespoons fresh lemon juice; 1 heaping tablespoon chopped fresh Italian parsley leaves; 12 fresh nasturtium flowers, stems removed and finely chopped; 1 tiny clove garlic, finely chopped; 1 very small red onion, diced into ⅛-inch cubes; 12 fresh nasturtium flowers, stems removed and finely chopped; Salt; 1 tablespoon plus ⅓ cup olive oil of your choice; 3 large zucchini, cut on a slant into ¼-inch-thick slices

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Watch the pepper in the dressing, the nasturtium itself being slightly peppery. This recipe also works for thresher shark, mahimahi, and swordfish.

Ingredients

3 large zucchini, cut on a slant into ¼-inch-thick slices
Salt
1 tablespoon plus ⅓ cup

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Fire up the barbecue.

Blanch the zucchini slices for 1 minute in boiling salted water. Drain, pat dry, salt, and toss in 1 generous tablespoon of the olive oil. Set aside.

Salt the red onion well; let it sit at least half an hour to extract its hard juices. Drain through a stainless strainer, rinse, pat dry, and turn into a bowl. Mix in the nasturtium, garlic, parsley, lemon jui