Serves: 4
Total Calories: 128

FOR THE MARINADE:
1/2 fresh orange juice
1/4 cup finely chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 Escolar steaks or tuna steaks, about 6 ounces and 1 inch thick

FOR THE RELISH:
1 red bell pepper
12 pitted and coarsely chopped Kalamata olives
1/4 cup finely chopped sweet white onion
1/4 cup finely chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/4 teaspoon freshly ground black pepper

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the escolar steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

TO MAKE THE RELISH: Grill the pepper over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skin. Peel away the charred skin. Cut off the top, remove the seeds, and coarsely chop. Place in a bowl and add the remaining relish ingredients. Stir to blend. Set aside at room temperature.

Remove the steaks from the bag and discard the marinade. Grill over Direct High heat until the fish is opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the relish.

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: 128
Calories from Fat: 120

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*Fish & Seafood
A Monster Fish, How To Grill
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Grilled Calamari With Tomato-Basil Vinaigrette
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