1 pound Barracuda steaks
Olive oil
4 sandwich buns
Tomato Relish (recipe follows)
TOMATO RELISH
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1 jalapeño chile (1 to 2), minced (optional)
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 tablespoon brown sugar
1/4 teaspoon salt
- Lightly brush buns and barracuda steaks with olive oil.
- Warm or toast buns on the grill then set aside to keep warm.
- Grill barracuda steaks to desired doneness (10 minutes total per inch of thickness).
- Place on a plate and remove skin and bones.
- Pile grilled barracuda on one side of bun and top with tomato relish.
TOMATO RELISH:
Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm.
Makes approximately 2 1/3 cups
