FISH: Select 1 1/2 to 2 pounds of 3/4″ thick pieces AHI, HEBI, MAHI MAHI,
ONO, OPAH, SWORDFISH, or TOMBO. (Fish may have dark-colored sections that
are stronger flavored than lighter flesh.) Cut off and discard any skin.
Rinse fish, pat dry, and cut into pieces as recipes direct. Rub fish all
over with 1 tablespoon olive oil.

TO GRILL: Place oiled fish on a greased grill 4-6″ above a solid bed of hot
coals (you can hold your hand at grill level only 2-3 seconds). Cook fish,
turning once or twice, until done to your liking (cut to test). For rare
(still the raw color in center), allow about 3 minutes total. To cook
evenly (center slightly translucent), allow 5-6 minutes total.

TO SAUTE: Place a 10-12″ nonstick frying pan over high heat. When pan is
hot, add 1 teaspoon salad oil and oiled fish. (For 2 pounds fish, cook half
at a time.) Turn once or twice to brown and cook to your liking (cut to
test); drippings may scorch and smoke. For rare (still the raw color in
center), allow about 3 minutes total. To cook evenly (center slightly
translucent), allow 5-6 minutes total.