I'm not the aforementioned 5 Star Chef mentioned above, more like a 2 star cook but  I'll bite.

After rinsing and patting dry with a paper towel to remove excess moisture lightly sea salt and pepper both sides of the fish then pat down gently to get some of the spice into the flesh.

Next  brush them on both sides with real mayonnaise (not the chol-free starch based kind) Not too much just a light coating.

Then sprinkle them with some Old Bay seasoning and grate a little lemon zest on top.

Finish off with  two thin slices of lemon with the peel still on per piece of fish.

Wrap fish slices individually in foil to form an airtight pouch. The mayonnaise will keep it from sticking to the foil

Place on the upper rack of a really hot gas bbq or off to the side on the bottom rack with NO direct flame underneath or near the foil packets.

About 5 minutes each side or when it starts to flake and you are done.

Like Bubba and his shrimp there are hundreds of ways to prepare this kind of fish but this is my personal favorite.

Bon apetit,

 Primo

ok if all goes well I will be headed to the store after work tonight to get what ever else I need

foil oil ect .......

Awesome I am going to try this one out tomorrow or Saturday after work as I am on call but Saturday afternoon should be good

and yes I am just cooking for myself and if I get it mastered then when Linda gets home (in a month) I might suprise her with what I have learned 

thank-you so much 

next time will be the ahi tuna steaks for a weekend of chopperhead friends  (may do those on the grill)

not really sure but I always like the south western theme and flavor

like I said I was thinking about firing up the grill

Okay follow our thawing directions again by removing the day before from the freezer and place in the fridge.

On day of preparation we will incorporate a marinade this time. Remember to briefly rinse the fish after cutting from the packaging. Do not soak the fish as we would like to maintain the brilliant tuna color and not wash it out.

Since we are going Southwestern we will be using flavors typical of Mexican cooking mixed with Americanized versions of the same cooking influenced by Texan outdoor cooking and barbecue.

The marinade starts with good quality olive oil. The more you are willing to spend usually means the better, to a point. Try spending $10 on a 10-14oz bottle. You will be pleasantly surprised!   SInce friends are coming over, lets suppose we are cooking 6 tuna steaks. Start by adding 12-16 oz of the extra virgin olive oil to a small sauce pot (probably the whole bottle or close to it). Add 12 whole garlic cloves, peeled but NOT crushed or chopped. You can buy whole peeled fresh garlic cloves in containers ready to roll in your grocery store to make this part easy or clean and peel from fresh heads in your produce department. Place the oil and garlic sauce pot on a low to medium burner. The idea here is we are making an ingredient that will serve MANY MANY MANY purposes for us in the future. We will from now on refer to this as our homemade garlic oil. Let this cook gently for 30 minutes. If the cloves are frying too vigorously, lower the temp. We DO NOT want to add color before we have extracted the flavor into the oil. After 30 minutes, use a slottled spoon to remove the cooked garlic. SAVE this for later in a small bowl. The garlic can be soft and mushy or slightly crunchy depending on how hard you cooked it. ALL is good, depending on what you like and you will learn depending on how you are going to use, that you may want to turn up the heat briefly before removing just to crispy the outside on purpose! Let oil and garlic cool separately. This part can be done a week ahead if desired. 

Place 4 oz or so of the cool garlic oil in a bowl. Add one finely chopped jalapeno. Remember the hottest part of a pepper is the seeds so carefully remove ALL of the seeds and white membrane inside. Chop only the meat of the pepper and add to the oil. Loosely chop 1/3 to 1/2 bunch of well rinsed cilantro and add. Finely chop 1 shallot (or 1/4 of an onion) and add. Freshly grind (6-8 turns) black pepper into the bowl. NO SALT in the marinade. We ALWAYS salt before cooking, not in any soaking processes. Marinate the steaks for 2-4 hours.

At grill time remove tuna and squeegy off the marinade using you hands. You want to remove all of the oil and solids that stick. If you have excess oil on the tuna it will flare up and create carbon blackness on the tuna with a gas type taste. YUCK! Carefully salt and pepper each side. Remember we like Kosher Salt from a box or sea salt from a grinder and black pepper from a grinder. NO table salt or pepper EVER! Throw them out of your house and NEVER let them return. Place on your cleaned grill on medium heat. If you like a rare to medium rare with your tuna then carefully watch how quickly it is cooking. For medium (cooked through) allow the fish to cook 1 to 2 minutes then rotate 1/2 turn on the same side. Cook another 1 to 2 minutes and flip and repeat. When you flip the tuna squeeze fresh lime (and/or lemon) onto the steak while second side is cooking. After repeating same process second side it should be cooked through. Adjust accordingly depending on thickness and heat of the grill.

A simple salsa to go along with your tuna would be perfect. Either purchase your local favorite or make one. I use heirloom tomatoes when available. Simply split the tomato into four wedges. Removes all clear juices and jelly. Rough chop in rather small pieces only the meat of the tomato. Add salt and black pepper, chopped cilantro, a squeeze of lime and lemon juice, and finely chopped green onions. Place a nice spoonfull on each tuna steak.

If making rice is not past your skills then we have another item to add. I prefer to cook rice from scratch, either Jasmine or Basmati rice. Once cooked I spread out and let cool in the fridge. In a non-stick saute pan I start with 2 tbsp finely chopped garlic and 1/2 cup chopped fresh onion. Saute til garlic starts to get slightly tanned in clarified butter or some of that wonderful garlic oil. Add 4 cups of the cooled rice. It helps to break and separate the cooled rice on a sheet tray before stir-fying. Saute the separated rice into the garlic/onion mixture. Allow to cook for several minutes on medium to high heat. Sprinkle with Kosher salt or grinder. Add a sprinkle of cumin and a sprinkle of chili powder. Continue to saute the mixture. For a final I like to add 1/2 cup of my salsa to this in the end and saute for a final minute or so. Mix and heat completely. Serve all three together.

TIP: Make your salsa before cooking the tuna so its ready to serve. You can also cook your rice before cooking the tuna. Just turn off and leave in the pan. Turn back on briefly and saute to heat or pop in the microwave for a few seconds.

Let me know how it works. Some grilled vegetables go great with this or a simple salad.

Cheers, jps

let me say the recipte for the Halibut was fantastic ! now I only wish I had thawed the other two peices I have left but will cook those mid week I will ad a pic of my finished peice in a few minutes

Ok, so I keep looking at that picture of your dinner.

Besides the fact that its a tiny little fish (ya, I'm a big guy), is that a pickle?

Nice food pics you sent to my email.  

ok I got the salsa marinade made tonight

and also did the Garlic oil thing

I saved the Garlic but am not sure what I am supposed to do with it

and it looks like Shirley has an idea for the shrimp or at least knows how to boil them

so I took all the fish and shrimp I have left and put it in the fridge this morning to thaw out hopefully it will be thawed in the morning

as I am up just after 6:00 AM every morning so I will try and get an early start on the Marinade for the Tuna

Are you ready for a chicken dish? I have one in mind if you like olives.