Well its that time of year. So if you lucky enough to get some try out the short recipe that a chef turned me on to years ago.

Grilled Tuna or Yellowtail

Cut into chunks about 4" square by 2" thick.
Place chunks in plastic bag with Teriyaki Marinade (not sauce), enough to coat all the chunks. Add a small spoon of Ponzu sauce and a table spoon of freshly ground ginger.
Mix it around and place in fridge for an hour
Start you charcoal grill and let coals get gray.
Before setting the grill on, spray with Pam or use a paper towel with Olive oil on it and wipe the grill.
Give the grill a little time to heat up and then place fish chunks on. Do not use a spatula, use tongs to twist and lift the fish after a few seconds of cooking. I like to do it for 2 reasons. One it keeps them from sticking and it gives them a nice cris cross pattern.
Cook for only a couple minutes on each side. You will see the meat turn a light tan color.
Serve hot off the grill with lemon on the side.
The fish should not be cooked 100 % of the way through. So adjust you timing with the chef's samples as needed if you know what I mean....

Enjoy