Serves: 4
Total Calories: 272

FOR THE SALAD:
2 tablespoons vegetable oil
1/2 cup finely diced smoked ham
1/2 cup finely diced yellow onion
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1 (15-ounce) can , cooked black-eyed pea, , rinsed and drained
1 tablespoon granulated sugar
1 tablespoon cider vinegar
freshly ground black pepper

4 Wahoo steaks or swordfish, 6 to 8 oz each and about 1 inch thick
vegetable oil
kosher salt
1/2 cup barbecue sauce

TO MAKE THE SALAD: In a medium sauté pan over medium-high heat, warm the vegetable oil. Add the ham and cook for 2 to 3 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the celery and bell pepper and cook for a 3 to 4 minutes more, stirring occasionally. Add the black-eyed peas, sugar, and vinegar. Simmer for 2 to 3 minutes. Season with pepper and set aside to cool.

Lightly brush or spray both sides of the fish steaks with vegetable oil and season with salt and pepper. Brush the steaks with the barbecue sauce. Grill over Direct Medium heat until opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Brush with additional sauce after turning. Remove from the grill and serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 272
Calories from Fat: 69

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
Carolina Wahoo With Black-Eyed Pea Salad
Clams Provençal
Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
Fabulous Fish Cakes With Lemon Aioli
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Gingered Mussels
Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
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Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
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Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
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Lobster Tails With Champagne Vanilla Sauce
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Sicilian Stuffed Swordfish Rolls
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