Jeffrey Alford, Naomi Duguid

Grilled Fish Steaks with Black Pepper Rub

Preparation info
  • Serves

    5 to 6

    • Difficulty

      Easy

Appears in
top 1000Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

We think that when grilling fish, simplest is best. Here the fish steaks (use any fish you like, from tuna to cod to salmon) are rubbed with salt and a generous amount of black pepper, then brushed with turmeric-tinted coconut milk. They stay wonderfully moist.

Ingredients

  • 2 pounds fish steaks
  • 1 teaspoon salt
  • About 1

Method

Heat a charcoal or gas grill. If using charcoal, wait until you have a good bed of coals. Wash the fish steaks in cold water, then wipe dry.

Mix the salt and pepper together and rub onto the fish. Stir the turmeric into the coconut milk. Brush some of the coconut milk onto the fish. Set the fish and remaining coconut milk aside.

Brush the grill rack with oil and put the fish ste