K.I.S.S. Grilled Fish

[Trim-Tab]

Excellent on anything from Red Snapper to Tuna.

Firm Thick Fish like Tuna and Cobia I use this method *no skin*

Others, like Snapper and Grouper I use the Half-shell method.
(if you dont know, you filet the fish and leave the skin and scales on)

I preferr a GAS grill for fish so i can control TEMP and not have to "waste" charcoal after the fish is done well before the charcoal is.

Ingredients:

Pompeian Extra Virgin Olive Oil (I only use this. use a different brand if you must, but please, extra virgin in a glass bottle!)
Montreal Steak Seasoning (any brand)
Garlic Sea Salt (or dried minced garlic and coarse sea salt)

coat flesh (of fish!) in oil, then dust with seasonings. Toss on a hot Grill (400 to 500 degrees)

if half shell, leave scale side down during entire process and do yourself a favor - do not eat the grey meat

if skinless quickly "sear" all sides and then lower heat, allowing it to cook slower. This will seal in juices and help you not dry the fish out.

Tuna, if cut correct thickness, can be removed after searing all sides and it will be perfect. ;D

Total cooking time should be between 5 and 7 mins depending on thickness and temp.

Oh, a pair of tongs work wonders alongside a spatula.

[sportskiff]

Hey Trim, how thick should the tuna steaks be?
I am going to do this and the soaps for dinner tommorow nite, THANKS!!!!!!!
gimpy

[chumhead]

He's sitting next to me right now, and says he prefers his about 1 to 1.5 inch thick max. Don't over cook, you want tuna slightly red to pink in the center, as it will continue to cook after you pull it off the grill. Try test cooking one piece before tossing all that high priced fish on the grill at once.

Now in my own words.....this boy can COOK! In his own words, he says "I didn't get this big by starvin' ".

I always love it when his friend goes Tuna fishing and gives him a pound or two of fresh tuna!!!! Thanks Dr John!.

chumhead