Grilled Fish Steaks with Vinaigrette Sauce
(Pescado a la Parrilla con Salsa Vinagreta)
Servings 4

4 firm-fleshed fish steaks, such as swordfish, kingfish, or snapper, each about 6 to 8 ounces, 1/2 inch thick
salt and freshly ground black pepper to taste
juice of 1 lime
2 tablespoons pure Spanish olive oil
2 cloves garlic, finely chopped

FOR THE VINAIGRETTE:
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 cup pure Spanish olive oil
2 tablespoons cider vinegar
1 tablespoon brine-packed Spanish capers, drained, for garnish
1 tablespoon finely chopped fresh cilantro

On a non-reactive platter, season the fish steaks with salt, pepper, and the lime juice, rub them with olive oil and garlic, and allow them to marinate at room temperature for at least 1 hour. If grilling, prepare a charcoal or wood fire. If broiling, preheat the broiler. Combine the vinaigrette ingredients in small bowl and set aside. If grilling, cook on an oiled rack over a charcoal or wood fire 5 to 7 minutes on each side, brushing each side with the marinade before grilling. If broiling, place the fish in a pan lined with lightly oiled aluminum foil and broil 3 to 4 inches from the heat source for 5 to 7 minutes on each side, brushing each side with the marinade before broiling it. Transfer the fish steaks to a heated platter and pour the vinaigrette over them. Sprinkle with capers and cilantro and serve immediately.