1 1/2 lbs Pacific albacore loin cuts, boneless & skinless, 1-inch thick
1 Tbsp melted butter
1 Tbsp canola oil
1/2 tsp dried basil
1 heaping Tbsp chopped parsley
1 tsp Dijon mustard
1/4 cup lemon juice
Salt and pepper to taste
1/2 tsp coarsely grated lemon peel

1. Rinse albacore with cold water. Pat dry with paper towels and set in a glass ceramic baking dish.

2. Combine the melted butter, canola oil, basil, parsley, mustard, lemon juice, and salt and pepper to taste. Pour 3/4 of this buttery mixture over the fish. Marinate in the refrigerator for at least 30 minutes, turning once.

3. Remove albacore from refrigerator and discard the used marinade. Place the fish on a well-greased broiler pan. Baste with reserved marinade. Broil 4 to 5 inches from the source of heat for 3 minutes. Albacore should be pink in the center when removed from heat. Do not overcook it! Transfer to serving platter and sprinkle with lemon peel.

Makes 4 servings

Preparation time: 5 minutes
Total time: 1 hour 15 minutes

Adapted from the Oregon Albacore Commission

Photo by Leah Harb