Well it’s also called Hawaiian moon fish, but it’s apparently more sustainably caught than tuna. We tried this Food & Wine recipe and was really surprised how tasty the fish is. The main thing is not the sauce but a little salt and quite a bit of oil to keep it from sticking to the grill.
These recipes never say, but it’s nice to get a bigger piece of fillet so that you can use an instant read thermometer on it. For salmon we like it rare at about 130F. This fish seems about the same. 125F off the grill leaves it slightly pink on the inside. 130F would have been perfect.
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