Grilled Bacalao (Salt Cod) Steaks with Olive Sauce

Ingredients

• One 1 1/4-pound center-cut salt cod fillet (1 1/2 inches thick)
• 4 teaspoons olive oil

Sauce

• 1/2 cup mixed pitted olives (black, green, kalamata, etc.), cut into 1/2-inch pieces
• 3/4 cup diced (1/4 inch) tomatoes
• 2 tablespoons olive oil
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme leaves (I use lemon thyme from my garden)
• Salt (optional)

Steps

1. Desalt the salt cod by soaking it in plenty of cold water in the refrigerator for 48 hours, changing the water at least 2 to 3 times per day.

2. When ready to cook, heat a grill until very hot and preheat the oven to 175 degrees.

3. Drain the codfish and pat dry with paper towels. Cut into 4 equal steaks and coat each steak with 1 teaspoon of the olive oil. Place on the hot grill and cook for about 10 minutes, turning once, until well marked.

4. Transfer the cod to a baking sheet and place in the oven to finish cooking and rest, 10 to 20 minutes. The fish should be flaky but still a bit underdone inside.

5. Meanwhile, for the sauce: Mix together the olives, tomatoes, olive oil, and pepper.

6. To serve, place a steak on each of four warm plates. Coat with the sauce and sprinkle on the fresh thyme.

7. Taste and season before serving if necessary.