A Fishy Solution

Dinner from the grill is the perfect fast and fresh solution to summer meals, and I was thrilled when a new book, “Marinades, the Secret of Great Grilling” (HarperPerennial, 1997), by Melanie Barnard, came out.

The book is now in my kitchen, marinade-splattered and ready for all my meals from the grill. Along with recipes for marinades, sauces and mops, rubs and pastes and condiments, this little book includes charts with cooking times, suggestions for pairing marinades with foods and menu ideas.

When I was recently in the mood for something Asian, I tried the wasabi-mustard marinade. Wasabi, Japanese horseradish, is often sold in powdered form and adds an interesting flavor to the marinated fish.

For this marinade, Barnard suggests tuna, swordfish or sirloin steak. I tried it with both fish and steak but preferred the flavors of the rice vinegar and wasabi with the fish.

I used salmon steaks, and the results were excellent. With the salmon, I served grilled zucchini coated with crushed garlic, chopped mint and olive oil and a salad of bulgur, tomatoes and cucumbers. For dessert I served chunks of seedless watermelon splashed with a little fresh lime juice.

SALMON STEAKS WITH WASABI-MUSTARD MARINADE

1 1/2 tablespoons wasabi powder

1 tablespoon dry mustard

1/3 cup dry Sherry or sake

1/3 cup reduced-sodium soy sauce

1/3 cup rice vinegar

1 1/2 tablespoons grated ginger root

4 (3/4-inch-thick) salmon steaks

Stir wasabi powder and dry mustard into Sherry until dissolved. Stir in soy sauce, rice vinegar and ginger.

Place salmon in single layer in glass dish. Add marinade and turn fish to coat. Cover and refrigerate, turning occasionally, about 1 hour but not longer.

Heat grill to medium-hot. Place salmon steaks on grill directly over coals and grill until opaque throughout, 3 to 6 minutes per side. Stir marinade and lightly baste fish during cooking. For safety, do not use marinade as sauce on cooked fish.

4 servings. Each serving:

435 calories; 369 mg sodium; 106 mg cholesterol; 17 grams fat; 2 grams carbohydrates; 60 grams protein; 0.13 gram fiber.

ZUCCHINI WITH FRESH MINT

2 tablespoons finely chopped mint

1 clove garlic, crushed

1 tablespoon extra-virgin olive oil

2 zucchini, ends trimmed, halved lengthwise

Salt

Freshly ground black pepper

Red wine vinegar, optional

Combine mint, garlic and olive oil in shallow dish or plate. Add zucchini and season with salt and pepper to taste. Rub mint mixture over cut side of zucchini. Let stand until ready to grill.

Place zucchini in grill basket or directly on grill and cook until tender, about 8 minutes, turning once. Add splash of vinegar if desired. Serve warm or at room temperature.

4 servings. Each serving:

49 calories; 78 mg sodium; 0 cholesterol; 4 grams fat; 4 grams carbohydrates; 2 grams protein; 0.59 gram fiber.

BULGUR SALAD WITH TOMATOES AND CUCUMBERS (VEGETARIAN)

2 cups boiling water

1 cup bulgur

2 large tomatoes, cored, cut into 1/2-inch dice

2 cucumbers, peeled and cut into 1/2-inch dice

1/2 cup chopped onion

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped mint, optional

1/3 cup extra-virgin olive oil

1/4 cup lemon juice

1 small clove garlic, crushed

1/2 teaspoon salt

Pour boiling water over bulgur in large bowl. Cover and let stand 30 minutes. Drain in strainer, pushing down with back of large spoon to extract excess moisture.

Wipe out bowl and add drained bulgur, tomatoes, cucumbers, onion, parsley and mint, if desired.

Whisk olive oil, lemon juice, garlic and salt in separate bowl until blended. Add to salad and toss to combine. Serve cold or at room temperature.

4 to 5 servings. Each of 4 servings:

323 calories; 312 mg sodium; 0 cholesterol; 19 grams fat; 37 grams carbohydrates; 6 grams protein; 2.11 grams fiber.