If you use charcoal to grill, make sure that the fire has burned down so a thin layer of gray ash covers most of the coals. When you plop the steaks on the grill, don't move them!! If you try to move or flip the steaks before the first side is cooked, they will stick and split and you'll be left with a mess. After about 5 minutes, gently try to lift one steak. If it comes up easily, marked with some nice brown grill marks, you can turn all of the fish.
I've found that the easiest way to make salsas more special is to buy a good bottled variety and add fresh ingredients to it. For instance, this tomato salsa has more chopped tomatoes and a bit of lime juice added for a really fresh taste. Think about adding some chopped fruit, peppers, or onion to spice up your favorite salsa.
All this entree needs is a crisp green salad and some hot cornbread with melted butter. For dessert, some of the best brownies you'll ever eat are the perfect finish.
Seafood on the Grill
- Grilled Swordfish with Tomato Salsa
Keep the salsa chilling in the refrigerator until the steaks are done. I love the contrast of the hot, tender meat with the cold, spiky salsa. - Mixed Greens and Pea Salad
You can substitute any variety of mixed salad greens for the baby spinach in this fresh and healthy salad. - Cornbread
Put the cornbread batter into the oven about 15 minutes before you're ready to grill. That way it will be just perfect when you're ready to eat; cornbread should be served hot and slathered with butter. - Pecan Pie Brownies
Oh, the pecan pie topping on these brownies makes them extra moist and chewy. This is such a wonderful recipe!
