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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue. Cut the fish into 1-inch cubes and place in a shallow dish. On a cutting board, pile the garlic, lemon zest and parsley and finely chop the ingredients together, combining their flavors. Liberally douse the fish with EVOO and slather with the garlic-parsley mixture. Let the fish hang out for about 10 minutes. skewer the fish cubes, season with salt and pepper and grill until firm and opaque, about 3 minutes on each side.

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  • While the fish is working, combine the tomatoes and arugula and dress with the lemon juice, EVOO and salt and pepper to taste.

  • When the fish is cooked, remove from the heat and let rest for 2 to 3 minutes; remove from the skewers. Place the fish across the top of the salad and serve with the lemon wedges.

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