yetanotherBob > wrote:

<snipppety>
> Try the multi-hour olive oil soak for tuna steaks - it makes a big
> difference in moistness of the grilled fish. I believe I first saw the
> technique described in one of the Cook's Magazine publications, and have
> seen references to similar approaches elsewhere. Vacuuming speeds up
> the process if you're in a hurry.
<snip rest> I first heard of the olive oil marinade from Jeff "frugal
gourmet" Smith. Works good on sablefish and such, too. Add extra mooshed
up fresh herbs in there,too.