Looking to stray from grilling season staples like hot dogs and hamburgers? Try this recipe for “Mojito Fish Steaks” courtesy of Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books).

Grilled Mojito Fish Steaks:

Makes 4 servings:

4 firm-fleshed fish steaks, such as salmon, swordfish, kingfish,

or sable, each 6 to 8 ounces, about 3⁄4-inch thick

2 tablespoons olive oil, plus more for brushing

Sea salt and freshly ground

black pepper

For the Mojito Mop:

3 tablespoons light rum

Juice and finely grated zest of

1 large lime

1 tablespoon canola oil

1 teaspoon hot-pepper sauce

1 tablespoon sugar

4 tablespoons chopped fresh mint leaves

Instructions:

1. Light a grill for indirect low heat, about 200 F. If using a charcoal grill, build a small charcoal fire at one end of the grill. If using a gas grill, set a burner at one end of the grill to medium-low. Put the grill grate on the grill.

2. Coat the fish steaks with 2 tablespoons olive oil and season with salt and pepper. Set aside for 5 minutes.

3. Meanwhile, make the mop: In a small bowl, stir together the rum, lime juice, canola oil, hot-pepper sauce, sugar, and 3 tablespoons of the mint leaves.

4. Brush the grill grate with olive oil. Put the fish on the grill away from the heat, spoon 1 tablespoon of the mop over each fish steak, cover the grill, and cook until the fish steaks flake to gentle pressure, about 1 hour, basting with mop about every 5 minutes.

5. Serve each fish steak scattered with the remaining chopped mint and the lime zest.