Recipe: Grilled Fish Steak BBQ 25 is a 66-page board book -- sort of a Goodnight Moon for grownups who like to cook -- with one graphics-rich recipe per spread. Iconic little line drawings show what tools and techniques you'll use, color photographs show the most crucial aspects of prep, and the text is laconic but clear.

Recipe: Grilled Fish Steak

From 'BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof'

BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof
by Adam Perry Lang
Hardcover, 68 pages
List price: $19.99

Serves 6

Six 8-oz fish steaks, such as salmon or halibut

Ingredients for Flavoring

Sea salt or kosher salt
Freshly ground black pepper
Canola oil or vegetable oil
1 tbsp unsalted butter
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, crushed
Baste (see recipe below)


1.) If cooking salmon steaks, use a toothpick to secure the belly portion of each one.

2.) Season the fish with salt and pepper. Glisten with canola oil.

Cooking Method

3.) Direct/Indirect Grilling Approximately 14 minutes. Preheat the BBQ to Medium-High. Set a griddle on the grill, add the butter, and let it melt.

4.) Add the fish and cook, turning once or twice, for approximately 4 minutes to set the protein.

5.) Meanwhile, cook the thyme, rosemary and crushed garlic cloves briefly on the griddle, about 1 minute.

6.) Divide the herbs among the fish steaks and place a crushed garlic clove on top of each one.

7.) Transfer the fish to the grill keeping the herbs and garlic on top, and cook, turning frequently, always placing the thyme and garlic back on top for 4 to 5 minutes on each side.

8.) As the fish cooks, baste it lightly, using a regular brush or an herb brush, to keep it moist.

9.) When the fish is done, it should be through opaque and flaking slightly. It will also be easily pulled away from the bone with the tip of a paring knife.

10.) Serve, pouring the remainder of the baste on top of the fish.


Combine in a foil pan or heatproof pan and warm on the sides of the grill:

1/4 cup olive oil, 4 tbsp unsalted butter, 10 crushed garlic cloves, and finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total) if not using an herb brush.

Excerpted from BBQ 25 by Adam Perry Lang. Copyright 2010. Reprinted by permission of HarperStudio.