Ingredients:

4  tuna steaks,  about 1-inch thick

Marinade:

1/4 cup soy sauce or tamari

1/4 cup cooking sherry

1 tablespoon fresh lemon juice plus 1/2 teaspoon zest

1 small clove garlic, crushed and minced

3 tablespoons olive oil

Directions:

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.

Serves 4.

Ingredients
4 sea bass, snapper, or striped bass fillets (7 oz. each), skin on
2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives such as Nicoise, Kalamata, and Picholine, pitted
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup bottled clam juice
Coarse salt
Freshly ground black pepper
Aluminum foil

Directions

Fire up the grill to high heat.

To keep the fish from curling when cooked, score the skin diagonally at 1-inch intervals using a razor blade or very sharp, very thin-bladed knife.

Scatter the garlic, tarragon, lemon segments, olives, and chives over aluminum foil with the sides turned up to avoid spilling. Drizzle with the olive oil, wine, and clam juice.

Season the fish fillets on both sides with salt and pepper and arrange, skin side up, on the foil without crowding (you can also make individual packages to make it easier to move the fish around on the grill). Cover with another sheet of aluminum foil and crimp the sheets of foil together around the edges to seal the contents, pressing gently on the top to release any excess air.

Place the packages on a grill set to high and cook, depending on the thickness of the fillet, 8-12 minutes. For easy cleanup, serve in the package. This dish is also delicious served cold.

Thanks for the recipe Steven.

Remove the membrane from the back side of the rack.
Season with salt and pepper.
On a sheet pan, lay out a large piece of HD aluminum foil.
Place the ribs meat side up on the foil.
Take another sheet of foil and cover the rack.
Seal, by crimping, three sides of the foil.
Pour in 1/2 bottle of beer and seal the last side of the foil.
Bake in the oven at 250-275F for 2 1/2 hours.
Remove and allow to cool slightly.
Open the foil and carefully remove the rack.
Slather-on your favorite BBQ sauce and set on a hot grill until the sauce is browned the way you like it.