• 1 lb. California Barracuda steaks
  
• olive oil
  
• 4 sourdough sandwich buns
  
• spicy tomato relish
  

Serving Hint: Before heating, make an indentation in the bottom half of each bun by removing some of the bread. This will help keep the grilled seafood from falling out during serving and eating.

Spicy Tomato Relish
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1-2 jalapeno chiles, minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 Tbsp. brown sugar
1/4 tsp. salt

Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm. Makes approx. 2 1/3 cups.