1 On a nonreactive platter, season the fish steaks with salt, pepper, and the lime juice, rub them with olive oil and garlic, and allow them to marinate at room temperature for at least 1 hour. If grilling, prepare a charcoal or wood fire. If broiling, preheat the broiler. Combine the vinaigrette ingredients in small bowl and set aside.
2. If grilling, cook on an oiled rack over a charcoal or wood fire 5 to 7 minutes on each side, brushing each side with the marinade before grilling. If broiling, place the fish in a pan lined with lightly oiled aluminum foil and broil 3 to 4 inches from the heat source for 5 to 7 minutes on each side, brushing each side with the marinade before broiling it.
3. Transfer the fish steaks to a heated platter and pour the vinaigrette over them. Sprinkle with capers and serve immediately.
4 Fish steaks Firm-fleshed fish steaks, such as swordfish, kingfish, or snapper, each about 6 to 8 ounces and 1/2 inch thick
2 tablespoons Pure Spanish olive oil
1/4 Teaspoon Ground Cumin
2 Tablespoons Cider Vinegar
To Taste Salt and freshly ground black pepper to taste
2 Cloves Garlic, finely chopped
1/4 Teaspoon Dried oregano
1 Tablespoon Brine-packed Spanish capers, drained, for garnish
1 Lime Juice of 1 lime
1 Teaspoon FOR THE VINAIGRETTE: Salt
1/4 Cup FOR THE VINAIGRETTE: Pure Spanish olive oil
1 Tablespoon FOR THE VINAIGRETTE: Finely chopped fresh parsley