The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.

　　

Ingredients

Makes 4 servings

　　4 seafood steaks, such as yellowfin tuna, halibut, swordfish, or sea bass, about 10 ounces each, 1 inch thick

　　1/2 cup mayonnaise

　　Kosher salt

　　Freshly ground pepper

　　Lemon wedges, optional

　　

Step 1

1. Build a charcoal fire or preheat a gas grill.

　　

Step 2

2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.

　　

Step 3

3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.

　　

Step 4

4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.

　　From Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel. Copyright © 2005 by Elizabeth Karmel. Published by Wiley.