Grilled Fish (Rubey)

: Swordfish comes with skin. Try Ono, a Hawaiian fish (comes skinless). With fish at room temperature, lightly spray or brush with oil. (Do this away from grill to prevent any possibility of flame-up.) On hot grill, cook fish for 5 minutes. Carefully turn over and continue cooking, allowing about 10 minutes altogether per inch thickness of fish. Check for doneness in thickest part of fish, carefully pulling apart and looking to see if flesh is opaque. Remember, fish will continue to cook a bit even after it is removed from heat. Remove any skin, if desired. Serve on top of Grilled Smashed Red Potatoes; top with Papaya, Pepper Relish. NOTES : If you use your own fresh fish in this recipe, aim for about 2 oz. of cooked, boned and skinned fish per person -- if you want to keep the protein values in line. If you are purchasing fish, fattier fishes such as swordfish and salmon lend themselves to grilling better than lean fishes such as halibut and tuna. In either case, take care not to overcook; fish will become dry, even tough, when overdone, especially if lean.