I dislike cooking fish in the house because of the odor it leaves behind, so I’ve been doing more and more barbecuing of fish. I also tend to cook the flash frozen fish, as I seldom plan ahead enough these days for fresh fish it seems. I’ve been finding some good recipes in What’s for Dinner: 200 Delicious Recipes That Work Every Time. I’m adapting them to the grill. I cooked these tonight with the wild salmon from Costco, which comes frozen in individual packets. Two packets feed 3 of us, with a bit of leftover if one of us is not overly hungry. Fish is becoming one of my “Quick what’s for dinner?” meals. I thaw the packets in water for half an hour or so, do a quick marinade, the grill. In the meantime, I can throw together a vegetable or two and some rice or pasta or potato side dish. Tonight I did steamed broccoli and baked potatoes. (When I’m in a hurry, I scrub the potatoes then pierce with a knife, then microwave a few minutes each till just done. Then I throw them in the oven or on the grill to get the crispy skin we like. Voila–dinner in pretty short order, even when starting with frozen fish!

Marinade:

2 Tbs lemon juice
2 Tbs orange juice
1 Tbs olive or canola oil
1 tsp Worcestershire sauce
salt and pepper to taste

3-4 salmon steaks

Caper-Dill Sauce

1/2 cup mayonnaise
1/4 cup yogurt
1 tsp lemon juice (or more…)
1 tsp dried dill
1 tsp capers, drained
1/4 tsp sugar
salt and pepper to taste

Mix up the marinade. Put the salmon steaks in a shallow dish and cover with the marinade. Marinate for 15 minutes or so, turning now and then. Mix up the caper-dill sauce while the salmon marinates and preheat the grill.

Put the fish on the grill skin-side down and cook for a few minutes, covered. Then brush some of the marinade on and cook a few more more minutes until it flakes a bit with a fork. The skin will stick to the grill and your salmon is ready to eat!