With almost all the ingredients on hand, dinner doesn’t get any easier than this. Serve the fish with a mesclun salad containing chunks of avocado and pineapple.
If you want to freeze this, add the olive oil to the spice rub before rubbing the tuna with it. Transfer the tuna to a plastic freezer bag, and freeze. After you thaw it, cook the tuna in a dry pan; the olive oil in the marinade should be enough.
FOR THE SPICE RUB
2 teaspoons dried Greek oregano
1 teaspoon cayenne pepper
2 teaspoons garlic pepper
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1 teaspoon kosher salt
½ teaspoon black pepper
4 tuna or catfish fillets, 6 to 8 ounces each
2 teaspoons olive oil
1 lemon or lime, cut into 4 slices
1. To make the spice rub: Place all the ingredients in a small bowl and combine well.
2. Place the tuna on a large plate and rub both sides with the spice mixture. (You can proceed immediately, or cover and refrigerate up to overnight.)
3. Prepare a grill or place a large skillet over high heat.
4. If you are grilling, lightly rub each side of the fish with the olive oil and cook the fish, skin side down first, for about 4 to 5 minutes on each side.
5. If you are pan-grilling, when the skillet is hot, add the oil. Add the fish, skin side down first, and cook until deeply browned and cooked throughout, about 4 to 5 minutes on each side.
6. Serve immediately, garnished with the lemon slices.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)