Company Fish & Vegetables
|Fish steaks||6 (Firm-Textured Fish Steaks Such As Salmon, Lingcod, Sea Bass, Sturgeon, Or Halibut, Each 1 Inch Thick)|
|Lemon herb dressing||1 Cup (16 tbs)|
|Red-skinned potatoes||8 Small, cooked (Whole)|
|Zucchini||4 Medium, cut into 2 inch pieces and cooked|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
Wipe fish with damp cloth and arrange in a shallow pan.
Pour over lemon-herb dressing; cover and refrigerate for at least 6 hours or until next day, turning once.
Thread potatoes and zucchini on separate skewers and brush generously with melted butter.
Arrange vegetables on one side and fish on the other side of a well-greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook vegetables, turning frequently, until browned on all sides.
Cook fish, basting frequently with butter and turning once with a spatula, until it flakes readily when prodded in thickest portion with a fork
As soon as vegetables are done, transfer to a shallow casserole; toss with all but 1 tablespoon of the remaining butter, as well as cheese and parsley.
Transfer fish to a serving platter; drizzle with remaining 1 tablespoon butter and garnish with lemon wedges.