This is one of our favorite collaborative meals. It will work with any steak-sized fish, but salmon is preffered. Instructions are given for our usual man-wife collaboration:

Wife: Marinate the fish for an hour or two in the following

Mrs. Gyro's Marinade

• 3/4 cup red wine (Conch y Toro Cabernet/Merlot blend is our choice)
• 1/2 cup soy sauce
• 2 tablespoons balsamic vinegar
• optional: garlic, fresh rosemary (to taste)

Man: Prepare the grill, and ignite it. Consume two of the beers while inspecting the fire and admiring your work.

Wife: Prepare the sauce:

Mrs. Gyro's Jalapeño-Cilantro sauce

• 1/2 cup fresh cilantro leaves
• 1 tsp minced ginger
• 1 large jalapeño pepper
• juice of one fresh lime
• 1/2 cup plain yogurt
• salt and pepper (to taste)

Combine all ingredients except the yogurt in a small food processor. Grind to paste, then stir in yogurt.

Man: As soon as all of the coals turn grey, but before your wife is really ready, come bursting into the kitchen and announce that the fire is ready and perfect for cooking. As she scurries around the kitchen trying to get the rest of the meal ready, tap your foot and complain that the fire is going to go out.

Gyro's Grilled Salmon

• 2 or more large salmon steaks of similar thickness (about in inch is best), marinated as above
• 1/4 cup olive oil
• 3 beers

Place grill in its lowest position over the coals. Brush salmon with olive oil on one side. Place oil-side down in the center of the grill. Grill 4-5 minutes per side to taste. Shift salmon repeatedly during the first minute or so to prevent its sticking. Drink a beer. Brush upper side with oil, turn over and repeat for the other side. Place salmon on plate. Stride proudly into the kitchen and announce that the fish is ready. As wife scurries around, tap your foot and complain that the fish is going to get cold soon.

Serve with the Sauce on the side for dipping. Goes well with Mrs. Gyro's Greek Salad and retsina!