GRILLED FISH STEAK WITH GARLIC CAPER BUTTER

By t1bishop

Ingredients

• 4 fish steaks (salmon, tuna, marlin or swordfish), I inch
• thick, 6 to 8 ounces
• Kosher or sea salt
• Freshly ground black pepper
• 2 Tablespoons olive oil
• 2 lemons
• 4 Tablespoons (1/2 stick) butter
• 3 cloves garlic, thinly sliced
• 3 Tablespoons dried capers

Preparation

Step 1

Rinse the fish. Blot dry with paper towels. Place in a glass baking dish, and gently season on both sides with
salt and pepper. Drizzle olive oil over both sides, and rub the oil, salt and pepper into the fish with your fingers.
Cut one lemon in half, and squeeze the juice over both sides of the fish. Place the dish in the refrigerator to
marinate for 15 minutes. Preheat your grill to high. Brush
and oil the grill grate. Drain the fish, and grill it for three to four minutes per side. The fish is ready when it
breaks into firm flakes when pressed with a finger. Move it to a platter, and cover loosely with aluminum foil.
Melt the butter in a saucepan, then add the garlic and capers. Cook over high heat until the garlic begins to
brown and the capers are crisp, about two minutes. Pour over the fish.