Fresh ways to grill fish this summer

Season the fish with salt and pepper, outside as well as on the inside.

Slice the lemon and stuff the cavity with lemon slices, crushed garlic cloves and herbs, and drizzle with some olive oil.

If desired, tie up the trout with butcher twine and let it “roast” on a hot slate 6 to 8 minutes on each side. Check by removing the fin on the back of the trout, if it releases easily, then the fish is usually done. Let it sit for a minute or so before tasting.

Remove stems of the romaine. Season with salt and pepper, drizzle with a olive oil and drop on the grill until grill marks appear, or about 30 seconds to 1 minute.

Zest the lemon and squeeze the juice into a medium mixing bowl. Mince the garlic, thinly slice the ginger, peel and slice the red onion and add into the bowl. Then add olive oil and regular oil, stir with a regular spoon. Taste and make sure the acidity and oil is in good balance; there should be neither an oily taste nor a sour one.

Season the tuna with salt, pepper and olive oil. Place on a hot grill and make the grill marks fast so as not to overcook the tuna. Remove from heat and slice thinly. Set aside.

Place the grilled romaine on a plate, place the tuna on top, drizzle the vinaigrette over it, add the wild arugula, scallion and the sliced radishes in the bowl and toss lightly, place on top of tuna. Enjoy!