Recipe

Step 1: Build a 2-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6″ above the grill for only 2-3 seconds), you’re ready to cook.

Step 2: While the fire heats up, combine in a large bowl and mix well the Clamato juice, cucumber, red pepper, celery, red wine vinegar, olive oil, salt and pepper.

Step 3: Rub the steaks with the oil and sprinkle them generously with the salt and pepper, pressing gently to make sure the seasoning adheres to the fish. Place the fish on the grill directly over the coals and cook until the interior is just opaque throughout, about 5-6 minutes per side. To check for doneness, cut into one of the steaks and peek to be sure it is just opaque throughout.

Step 4: Remove fish from grill and top each steak with some of the relish. Then sprinkle with the parsley, bread crumbs and lemon zest.

Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes.