Receta Hawaiian Fish Cooking Basics
by Global Cookbook

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Ingredientes

FISH: Select 1 1/2 to 2 pounds of 3/4" thick pcs AHI, HEBI, MAHI MAHI, ONO, OPAH, SWORDFISH, or possibly TOMBO. (Fish may have dark-colored sections which are stronger flavored than lighter flesh.) Cut off and throw away any skin.
Rinse fish, pat dry, and cut into pcs as recipes direct. Rub fish all over with 1 Tbsp. extra virgin olive oil.
TO GRILL: Place oiled fish on a greased grill 4-6" above a solid bed of warm coals (you can hold your hand at grill level only 2-3 seconds). Cook fish, turning once or possibly twice, till done to your liking (cut to test). For rare
(still the raw color in center), allow about 3 min total. To cook proportionately (center slightly translucent/soft), allow 5-6 min total.
TO Saute/fry: Place a 10-12" nonstick frying pan over high heat. When pan is warm, add in 1 tsp. salad oil and oiled fish. (For 2 pounds fish, cook half at a time.) Turn once or possibly 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 min total. To cook proportionately (center slightly translucent/soft), allow 5-6 min total.