The Chef
REBECCA CHARLES of Pearl Oyster Bar

Servings
Serves 4.

Ingredients
4 1- to 1 and 1/4-inch-thick halibut steaks, skin on (or any fish steaks; see note below)
1 cup extra-virgin olive oil plus extra for drizzling over the cooked fish
2 bunches fresh marjoram plus extra for garnishing
Kosher or sea salt and freshly ground black pepper
Canola oil for the grill
Lemon wedges
Note: The above instructions can be used for other fish-and-herb combinations: swordfish with dill, salmon with rosemary, and tuna with basil.

Cooking Instructions
Put the fish in a bowl or shallow dish and cover with olive oil. Press 2 to 3 sprigs of fresh marjoram into each steak, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Light a charcoal or gas grill. Remove the herbs from the fish, and season each steak with salt and pepper. Set a well-cleaned grill rack about 4 inches above the fire. When the coals are very hot (to test, hold your hand directly over the rack; it's hot enough when you can't keep it there for more than 2 seconds), rub the grill with paper towels that have been dipped in canola oil, and place the fish on the grill. Do not move the steaks until it's time to flip them, or they may stick. Cook the fish 3 to 4 minutes, turn just once, and cook another 3 to 4 minutes. The fish should feel firm to the touch but not hard.

Drizzle a little extra-virgin olive oil over the fish, and serve with plenty of lemon wedges and a little fresh marjoram.

Best With
Charles's Roasted-Red-Pepper Relish, Sugar Snap Peas With Lemon and Toasted Almonds and Summer Caponata.

Photo: Courtesy of Pearl Oyster Bar