Fish Steaks with Grilled Fennel, Red Peppers, and Onions



1/4 cup(s) extra-virgin olive oil, plus extra for drizzling
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) chopped fresh oregano
1 1/2teaspoon(s) chopped fresh rosemary
1/2 teaspoon(s) coarse sea salt
1/2 teaspoon(s) freshly ground black pepper
1 clove(s) garlic
2 small fennel bulbs, tops removed, bulbs quartered through root ends
2 red bell peppers, seeded, quartered
2 sweet onions, cut into 1/2-inch-thick slices
4 (6-ounce) 1-inch-thick grouper, tilefish, or cod steaks Lemon wedges

1. Combine oil, lemon juice, oregano, rosemary, salt, pepper, and garlic.
2. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean and oil the grill rack.
3. Brush vegetables with oregano-oil mixture and grill until just softened and lightly charred, about 12 minutes, turning several times. Remove to a platter; loosely cover to keep warm.
4. Brush cooking grates clean and re-oil grill rack. Brush fillets with more oregano oil and grill 10 minutes, turning once, or until just opaque but still moist in the center. Serve drizzled with extra-virgin olive oil, if desired, and with lemon wedges.

Makes 4 servings.