Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish

• 1 cup Clamato juice
• 1/3 cup cucumber, peeled, seeded and small-diced
• 1/3 cup red pepper, small-diced
• 1/3 cup celery, small-diced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper, to taste
• 4 (1-inch thick) fish steaks, such as swordfish, tuna, halibut or salmon, each 8 to 10 ounces
• 3 tablespoons olive oil
• 2 tablespoons coriander seeds, roughly cracked
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup dried breadcrumbs
• 1 tablespoon lemon zest

1. While the fire for your grill heats up, combine all ingredients in a large bowl and mix well.

clamato juice, cucumber, red pepper, celery, red wine vinegar, extra virgin olive oil, kosher salt, fish, olive oil, coriander seeds, kosher salt, parsley, breadcrumbs, lemon zest

Taken from www.foodrepublic.com/recipes/grilled-coriander-crusted-fish-steaks-with-gazpacho-relish-recipe/ (may not work)