Ingredients

• 6 (1/4-inch-thick) lemon slices
• 6 (1/4-inch-thick) lime slices
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
• Fine sea salt to taste
• 1 cup loosely packed fresh basil, thinly sliced
• 3/4 cup loosely packed fresh mint, thinly sliced

Preparation

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.

Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.

Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.

Serve fish with herbed oil and top with citrus slices.

Cooks’ note: If you aren’t able to grill outdoors, fish and citrus can be cooked in a ridged grill pan. Cook citrus over high heat, then reduce heat to moderately high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.

from Bon Appetit, August 1995

2 Servings; can be doubled

Ingredients

• 3/4 cup diced seeded peeled cucumber
• 6 tablespoons chopped red onion
• 3 tablespoons chopped fresh mint
• 1 tablespoon white wine vinegar
• 2 1/2 teaspoons olive oil
• 1 1/2 teaspoons sugar
• 2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Preparation

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.