Fish steaks can also be very successfully grilled over charcoal. Choose full-flavored fish that will not be overwhelmed by the smoky taste if you are using charcoal to grill.
Serves 4-6
Ingredients:
4-6 halibut or turbot steaks, 1 inch (2.5 cm) thick
Salt and pepper
1.5 oz (45g) butter, melted
Lemon wedges, for serving
For the mustard sauce:
4 tablespoons Dijon mustard
1/2 pint (300 ml) double or whipping cream
1/2 teaspoon caster sugar
1 tablespoon white wine vinegar or lemon juice
Method:
1. Preheat the grill. Season the fish steaks with salt and pepper. Arrange them on an oiled rack in the grill pan and brush the tops of the steaks with melted butter.
2. Grill about 4 inch (10 cm) from the heat for 4-5 minutes on each side or until cooked. Brush with more melted butter when you turn the fish steaks.
3. Meanwhile, for the sauce, combine the ingredients in a saucepan and bring to the boil, whisking constantly. Simmer, whisking, until the sauce thickens. Remove from the heat and keep warm.
4. Transfer the fish to warmed plates. Spoon over the sauce and serve immediately, with lemon wedges.
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