Cut fish away from the skin and bloodline.
Cut the remaining loin into pieces (chunks) about 1/2-3/4 inches thick.
Squirt lime over the fish pieces and refrigerate for about an hour.
Lightly coat pieces in olive oil.
Sprinkle with a combination of Bubba-Q rub, coarse ground black pepper, and fine sea salt.
Cook on the grill on a greased grate/basket for no more than 2 minutes per side until it begins to turn white.
Serve hot with Wasabi tarter sauce.
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