Mark’s Easy Grilled Fish Steaks

FOOD & DRINK

Add Comment | Comments: 0 | Posted Aug. 19, 2010

Though burgers and dogs are the hallmark of just about every barbecue, fish can be a fitting — and fit — addition to the meal. Whether a shish kebab, a fillet or tossed on whole, a friend from the sea will brighten the eyes and taste buds of even the most hardened grill guru.

Mark Vandergrift makes his outdoor feasts a treat by adding his Easy Grilled Fish Steaks. The resident of the 1300 block of Castle Avenue leaves the door open for improvisation, too. Not sure about tuna? Try swordfish or shark. As long as it’s a fish steak, his recipe will leave lips smacking.

Mark’s Easy Grilled Fish Steaks

Ingredients:

4 6- to 8-ounce fish steaks, such as tuna, swordfish or shark
1 cup of Italian dressing
Parmesan cheese

Directions:

Pour the dressing over the fish in a shallow bowl or zipper plastic bag. Cover, if needed, and marinate in the refrigerator for at least 20 minutes. Pour off the marinade and place the fish on a preheated grill or broiler, cooking five to six minutes on each side or until tender. Sprinkle generously with the Parmesan.