Barbecue Fish Steak - cooking recipe

Ingredients

4 (6 3/4-inch thick) fish steaks (swordfish or salmon)
1/2 c. salad oil
1/2 c. lemon juice

Preparation

Place fish in a shallow baking dish.
Combine oil and lemon juice; pour over fish.
Refrigerate for 1 to 2 hours.
Thoroughly oil, or coat with nonstick spray, a clean, hand-held, hinged grill.
Place fish or steaks on grill and cover.
Cook fairly close to medium hot coals.
Fish must be cooked quickly to prevent its drying out.
The timing is important, too.
Fish is done when it looks opaque.
Do not flip it back and forth while cooking. Cook one side first and then the other.
As a rule of thumb, a 3/4-inch steak will cook in 3 or 4 minutes per side.
Open the grill carefully, loosening any skin that might have become stuck.