Name: Grilled Fish
Yield: Makes 6 to 8 servings
Ingredients: 1 teaspoon finely minced garlic, about 3 cloves; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice, orange juice, or dry white wine; 1 tablespoon balsamic vinegar or sherry vinegar; a pinch of cayenne pepper or hot red pepper flakes (optional); 1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled; freshly ground black pepper; 2 pounds fish steaks; lemon wedges for garnish

The Basic Recipe

Fish steaks, cut 1 1/2 to 2 inches thick—halibut, swordfish, and tuna are all good choices—are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky—too often the outside is charred before the inside is cooked. If you're lucky enough, however, to find small whole fish, such as sardines, imported red mullet, small mackerel, or bluefish, they will be exquisite cooked over charcoal or the embers of a wood fire for a real Mediterranean-style treat.

Count on 1/4 pound boneless fish steaks per serving, a little more with the bone in, and add a little extra for enthusiastic appetites.

Recipe notes

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