Grilled fish steaks served with a piquant sauce are an inexpensive lunch or dinner dish which is very quick to make. Serve the fish with peas, French beans or hot buttered broccoli and creamed potatoes.
4 large cod or haddock steaks, about 8 oz. each
1 teaspoon salt
1 oz. ti cup butter
8 fl. oz. red wine
1 teaspoon cayenne pepper
1 teaspoon prepared mustard
1 teaspoons chilli sauce
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon capers ½ tablespoon salt
Preheat the grill to moderate. Sprinkle the fish steaks with salt and dot them with half of the butter, cut into small
Place the fish steaks on the rack of the grill pan. Place under the heat and grill the fish for about 4 minutes on each
side. The fish is cooked when the flakes separ-ate easily when tested with a fork. When the fish is cooked, remove it from the grill. Place the steaks on a serving dish and keep hot.
Pour any juice from the grilling pan into a small saucepan. Add the remaining butter and melt it over moderate heat. Add
all the ingredients for the sauce. Stir to mix and bring to the boil. Reduce the heat and simmer for 10 minutes. Pour the sauce over the fish steaks and serve immediately.