Grilled Bacalao (Salt Cod) Steaks with Olive Sauce

Adapted from https://www.kqed.org/jpepinheart/1038/grilled-bacalao-salt-cod-steaks-with-olive-sauce

Servings: 4

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.