Tag Archives: steak

Grilled Fish 101: Two Recipes For The Price Of One!


Last weekend I had friends coming over for dinner and I wanted fresh fish. Having not had the opportunity to catch my own recently I did the next best thing and headed for the fish market. Pickings were a little slim at Restaurant Depot but I noticed some large Wahoo fillets. I asked the gentleman behind the counter if I could examine one and he gladly handed me a latex glove.

I laughed and told him that I am bit of a stickler about fish being fresh, then I poked the fillet, squeezed it little to make sure it sprung right back, I even gave it a little sniff. I told him that Wahoo was one of the best fish in the ocean but it absolutely must be fresh! Then I asked him to cut a 4 pound chunk of this perfect fish for me to take home. I smiled a little when as I walked away the guy behind me said “Yeah, I think I would like some of that Wahoo too!”

Freshness truly is half the battle when it comes to fish. The other half is cooking it right! The key with firm and lean fish is to never, ever overcook it. I always say to take the fish off the grill just before it’s cooked through and let it finish on the plate. Believe it or not, fish is so delicate that the heat from cooking will carry over and finish the fish on the plate while still leaving the flesh moist and tender.

To be sure about the doneness I don’t mind using a fork or a knife to check the progress but it’s not always necessary. With fish, especially fish steaks, you can watch the edges turn from translucent to opaque as the fish cooks. When grilling simply keep an eye on the side of the fish and turn it just as the doneness reaches the halfway point. Cook the other side for the same amount of time and viola, you are ready for the plate!

My friend Cyndi asked me for a recipe for this delicious fish and I am going to post not one but two because I couldn’t pick a favorite! Both recipes are exceedingly simple, grilled, and both are perfect for firm lean fish such as Wahoo, Swordfish, Mahi Mahi, or Halibut. The first recipe calls for Za’atar seasoning. This savory spice mix is available at most Middle Eastern, kosher, and halal markets as well as some finer grocery stores. It is one of my favorite spice blends!


Grilled Fish with Za’atar and Lemon

Fish steaks or fillets cut into serving portions
Za’atar Seasonings
Fresh lemon juice
Good Olive oil
Salt & Pepper to taste


Preheat a charcoal, gas grill, or grill pan. Sprinkle fish generously on both sides with Za’atar seasonings, drizzle with lemon juice, and olive oil. When the grill is hot soak a paper towel with oil and using tongs, carefully rub to coat the grill with oil. Place the fish on the grill and cook two minutes, turn the fish clockwise 90 degrees and cook two more minutes or until the fish turns white “almost” half way through.


Turn the fish over and repeat removing the fish to a plate just before the fish cooks through to the center. (Use a fork to test if necessary and remove the fish from the grill just as the center turns opaque being careful not to overcook). Drizzle each serving with a little more olive oil and serve.

Grilled Fish with Compound Butter

Fish Steaks or Fillets, cut into serving portions
1 Stick (1/2 cup) Unsalted Butter, softened
Zest of ½ a Fresh Lemon
1 Large Clove of Garlic, finely minced
1 Tsp – Fresh Parsley, minced
½ tsp – Fresh Rosemary, minced
½ tsp – Fresh Oregano, minced
½ tsp – Dried Red Pepper, minced
¼ tsp – Fresh Black pepper, ground
¼ tsp – Kosher Salt
Good Olive Oil


Blend butter well with the herbs and spices and wrap it in plastic wrap forming the butter roughly back into a stick. Place the butter in the freezer for 30 minutes or until firm.


Preheat a charcoal, gas grill, or grill pan. Drizzle both sides of the fish with olive oil and sprinkle with salt & pepper. When the grill is hot soak a paper towel with oil and using tongs, carefully rub to coat the grill with oil. Place the fish on the grill and cook two minutes, turn the fish clockwise 90 degrees and cook two more minutes or until the fish turns white “almost” half way through. Turn the fish over and repeat removing the fish to a plate just before the fish cooks through to the center. (Use a fork to test if necessary and remove the fish from the grill just as the center turns opaque being careful not to overcook).


Immediately top each fish portion with a pat (about a tablespoon) of the compound butter so that the heat of the fish melts the butter creating a sauce.


Surf & Turf Salad: Thai Style Quinoa Salad with Spicy Peanut Dressing

Thai style surf & turf quinoa salad

Upon returning home after traveling and dining out for a few days I was looking very much forward to a home cooked meal last night! After rustling through the cupboards and the freezer I settled on surf and turf in the form of a grouper fillet from my last trip to the Florida Keys, complimented by a small skirt steak. Neither was quite enough for a meal by itself but together I thought I could come up with something special for the two of us.

While exploring the fridge I also stumbled upon a bottle of Thai style peanut dressing I had made just before leaving town and that got me thinking salad would be just the ticket! The first order of business was making a Thai style marinade for the steak and a batch of quinoa that would complement those flavors. For the dressing I had used This Recipe from a blog that I follow and added only a teaspoon of tamarind paste and a splash of fresh coconut milk for a flavor boost.

The salad itself was simply ingredients I had on hand; the base was a “Power Greens” salad mix with chopped red cabbage, grated carrots, and chopped celery. I tossed each portion gently with ½ cup each of the quinoa and garnished the salad with cucumber slices, fresh parsley, and some pickled baby beets that were also on hand. After dressing the salad I set the cooked fish and sliced steak on top and sprinkled everything with a few black and white sesame seeds. I also added a few raw cashews at the table as an afterthought (not in picture).

Thai Marinade for Steak or Fish

2 – Scallions, chopped
1 – 3 inch piece of Lemon Grass stalk, pounded to release flavor
¼ Cup Light Soy Sauce
1 Tbsp – Grape Seed Oil
1 Tbsp – Sesame Oil
1 Tbsp – Rice Wine Vinegar
1 Tbsp – Fresh Garlic, Minced
1 Tbsp – Fresh Ginger, Minced
1 Tbsp – Fresh Lime juice (about ½ of a lime)
1 Tbsp – Fresh lime zest (also about ½ of a lime)
½ Tsp – Sriracha or similar (or to taste)

Combine all ingredients and whisk to combine.  Soak steak until ready to grill (at least 30 minutes and up to 24 hours). Soak fish for no more than 20 minutes for best grilling results.

To prepare the meats: Preheat the oven to 400 degrees and the grill pan over medium high heat for 2-3 minutes. Brush the grill pan with a little grape seed oil and place the fish at an angle to the ridges in the pan. Cook 2-3 minutes (depending on thickness), turn and cook 2 minutes more. Place the fish on an oven proof dish and finish in the oven just until the flesh flakes easily with a fork.

While the fish is in the oven wipe the grill pan, heat the pan over medium high heat until smoking hot, brush the surface with a little more oil. Make sure your steak is trimmed of any excess fat or silverskin and and place the steak at an angle to the ridges in the pan. Cook without moving for 2-3 minutes, turn and cook 2-3 minutes more (depending on thickness). Rest the steak on a plate for at least 5 minutes before slicing ACROSS the grain.

Thai Flavored Quinoa

1 Cup – Quinoa, rinsed (I used Trader Joe’s Organic Tri Colored Quinoa)
2 Cups – Water
1 Tbsp – Dark Soy Sauce
1 Tbsp – Sesame Oil
1 Clove – Garlic, whole
2 – 3 inch pieces of Lemon Grass stalk, pounded to release flavor
Salt and fresh ground black pepper to taste

Warm a medium saucepan over medium heat, swirl in the sesame oil then stir in the quinoa, garlic, and lemon grass. Toast gently for about 5 minutes stirring occasionally or if you hear popping. Dissolve the dark soy sauce in the water then pour, while stirring, over the quinoa. Raise the heat to medium high and allow the mixture to come to a boil. Reduce the heat to low, cover the pan and cook 15 minutes more. Fluff the quinoa with a fork and allow it to cool before tossing into your salad, remove the lemon grass and garlic before serving.

To serve prepare your salad base of mixed greens (use your imagination!), grated carrots, cut celery, and red cabbage. Toss gently with ½ cup of quinoa per serving and garnish with sliced cucumbers, radishes, pickled beets or whatever else you like. Drizzle the salad with dressing, place your fish and sliced
steak on top and garnish with sesame seeds and a little sliced scallion.


Mock Carbonnade a La Flamande

Dear friends of ours stayed at our house for a few days this past week and as dear friends will do, they left a few beers behind. As I surveyed the fridge situation on Sunday morning I was already thinking of beef, maybe a pot roast or a stew, and when I spotted the bottles of Shiner Bock my mind was made up…Carbonnade a La Flamande! At the market I found a sale on beef chuck mock tenderloins and decided this would be a fun challenge.

Carbonnade a La Flamande is a rich Belgian stew of beef, caramelized onions, and beer usually with a sweet and sour flavor not unlike a good sauerbraten. The irony was that I was using Shiner Bock instead of a deeply flavored Belgian ale as the base in a stew of “mock” tenderloin steaks. So while this is NOT a true Carbonnade a La Flamande, it does borrow some of the great character from one of my favorite Belgian dishes.

If you are not familiar with beef chuck mock tenderloins they are simply steaks cut from the chuck eye roast. They produce a mostly round steak that looks something like a tenderloin steak. Chuck is still chuck though and tender they are not, hence the “Mock” part of the name. This cut is flavorful but best suited to slow braising or long tenderizing marinades.

Other notes: Brown the steaks in a pan if you prefer, I kind of like the broiler for larger pieces of meat. A mostly whole star anise should do the trick but be sure to remove any pieces that break off during the cooking. I served these with whole wheat wide egg noodles and blanched then sautéed snap beans with garlic. Oh, and if you want to use a real Belgian ale I recommend Chimay Blue …just be sure to have another one on hand to enjoy with your steak!

Mock Carbonnade a La Flamande

5 to 7 – Beef Mock Tenderloin Steaks (About 2 Lbs)
3 – Medium Onions, Sliced
1 Tbsp – Tomato Paste
12 Oz – Medium Bodied Beer
1 Cup – Chicken Stock
1 Tbsp – Beef Soup Base (I used Demi-Glace Gold )
1 Star – Star Anise
1 Large Sprig – Fresh Thyme
1 Large Sprig – Fresh Rosemary
1 Tbsp – Red Wine Vinegar
Olive Oil
Kosher Salt & Freshly Ground Black Pepper

Warm a tablespoon of olive oil in a heavy stew pot or Dutch oven over medium heat. Stir in tomato paste, star anise, onions, and a ¼ teaspoon of fresh ground pepper. As the onions begin to sizzle lower the temperature to medium low and continue cooking stirring often. Meanwhile, line a cookie sheet with aluminum foil and coat with a thin film of oil (I used a spritz of Olive Oil Cooking Spray). Use a paper towel to pat the steaks dry and arrange them evenly on the cookie sheet. Brush or drizzle each steak with olive oil and season well on both sides with kosher salt and pepper. Continue cooking and stirring the onions 15 minutes or so until they begin to turn a deep golden color then stir in the thyme and rosemary…keep cooking and stirring the onions while you brown the steaks.

Set the oven (broiler) rack 3” below the element or flame. Place the steaks on the rack and turn the broiler on high. (Note: If your broiler is electric leave the door slightly ajar; if your broiler is gas fueled close the door.) Broil the steaks 4-6 minutes watching them closely until a nice brown crust has formed, carefully turn and broil 4 minutes more or until nicely browned.  Remove the steaks and set aside to rest while prepping your braise.

Reduce the oven heat to 300. Remove the star anise from the onions and discard. Stir beer, soup base, and chicken stock into the onions and raise the heat to medium high. Stir occasionally until the liquid just begins to boil, place the steaks into the pot, cover firmly and bake for 2 hours. After two hours remove from heat, leave covered, and set aside to rest.

Wait at least 20 minutes to remove the steaks to a serving platter; place the pot back on the burner over medium high heat. As the liquid comes to a boil reduce the heat to medium, stir in the vinegar and allow the gravy to cook until your desired thickness is reached.

Spoon the gravy over your steaks, serve and enjoy!