Grilled Fish Steaks With Walnut-Pomegranate Relish 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 21, 2014

The relish relies on a classic Middle Eastern flavor combination. After you've spooned some atop each portion, you may wish to stir some into a side dish of basmati rice.

You'll need to soak a maple wood grilling plank (8 by 12 by 1/2 inch) in water for at least 1 hour.

Where to Buy: Pomegranate molasses is available at Middle Eastern markets and at some Whole Foods Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the fish
  • Four 1-inch-thick fish steaks, such as swordfish, tuna, halibut or salmon (8 to 10 ounces each)
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For the relish
  • 1/2 cup toasted walnuts, coarsely chopped (see NOTE)
  • 1 tablespoon minced garlic
  • 2 tablespoons pomegranate molasses (see headnote)
  • 1/4 cup coarsely chopped cilantro leaves and tender stems
  • 1 teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper


For the fish: Prepare the grill for direct and indirect heat: If using a gas grill, preheat to high (475 to 500 degrees) for 10 minutes with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 2 or 3 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Coat the fish steaks all over with the oil, then season them generously on both sides with salt and pepper, pressing to make sure the seasoning sticks. Arrange the fish steaks on the soaked plank. put the plank on the indirect-heat side of the grill; cook uncovered until just opaque throughout, about 5 minutes for each side. Transfer to a platter.

Meanwhile, make the relish: Combine the nuts, garlic, pomegranate molasses, cilantro and cumin in a medium bowl, stirring to incorporate. Taste, and season lightly with salt; be more generous with the pepper.

Top each just-grilled fish steak with some of the relish, then pass the rest at the table (or reserve for mixing into a side dish; see headnote). Serve hot.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

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Recipe Source

Adapted from "The Big-Flavor Grill: No-Marinade, No-Hassle Recipes," by Chris Schlesinger and John Willoughby (Ten Speed Press, 2014).

Tested by Andrew Sikkenga.

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