Of course for Ahi tuna you can marinate in soy or teriyaki sauce

Of course for Ahi tuna you can marinate in soy or teriyaki sauce with olive oil and lemon juice. I usually check it in about 20 minutes. The stainless steel encapsulated pans cook the best since the heat is distributed evenly. The fish come out moist, light and full of flavor. Enjoy Jay Mawhinney .Of course here in Sunny California we barbecue all year round, but even here Summer time gives us an even bigger excuse to cook outdoors. At times with Salmon I dont add the vegetables but the Lawrys, pepper, olive oil, wine and of course lemon juice is a key ingredient. An alternative to grilling fish is to cook it in an aluminum foil pouch. Depending on the fish it is usually done but thicker cuts might need a few more minutes. Sear it 30 seconds each side then maybe a little longer but not too long on each side for seared Ahi. It cleans off the tars beautifully and without caustic chemicals. Get your vegetable/fish grill and coat surface with olive oil and put on grill then the Ahi. Stainless steel barbecue tool sets like those from floodlight Chefmaster will hold up the best. It is like steaming or poaching but with the aroma of your wood chips or charcoal. Make certain it is fresh and from a good source since it is basically raw. It is delicious. When I lived in Mexico for a few years, one of my friends showed me an interesting trick to clean the grill surface of the barbecue. You make a boat out of aluminum foil the size of a single portion of fish. This allows you to cut back a little on the grease(butter, oil etc. Add a little more Lawrys and pepper and I add a little more lemon and oil as wellSeal the pouch and put over the grill. You rinse and clean the fish and squeeze lemon or lime juice over it, then pour some dry white wine(optional but delicious), drench in olive oil, then sprinkle Lawrys Seasoned Salt and ground pepper over it. I did this when I was sailing a lot (had a small barbecue grill on rails in cockpit. You add your favorite vegetables including onion and green (sweet) pepper, cut potatoes (cut them thin) and green vegetables or squash. This is a very healthy technique and it preserves nutrients nicely. He cuts an onion in half and rubs it over the surface of the grill. But have used it camping and on my backyard grill as well. Dont over cook but cook it to whatever desired degree you like. The flavors blend together and you have a one pouch meal. You need a good barbecue tool set to do it right and a little practice. The process is basically a poaching technique. Many gas grills also have side burners and you can cook your mushrooms or other veggies while you are barbecuing that steak, chicken etc. Remember to keep your grill clean with your cleaning tools.) Multiple element cookware like Chefs Secret Cookware or Precise Heat Cookware who both offer Waterless Cookware with Multiple element Stainless Steel are good for this.Read more:http://www.yyamber.com/product/floodlight/