just throw a serving size piece on some foil with some olive oil rubbed on it, broil, flip over halfway through and - done!

Uh huh. Rather like saying, "Learning Swahili is easy. Just learn the words and grammar, and - done!"

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No, really, you just put the foil on a pan, put the fish on it, put it in the broiler and mentally adjust the time to how thick the fish is and how rare you want it and...

ok, I see your point. :)

But 4-7 minutes a side and cook it until it pulls apart easily with a fork are pretty good rules of thumb. Noting that for fillets with thinner ends you might want to tuck the thin end under so it's more like the thickness of the thicker part, and if you have a piece of fish with skin on it I like to start it broiling skin-side-up so after you flip it (and optionally put sauce or butter or lemon juice or seasonings on it) it finishes right-side-up and pretty.

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Okay. That helps. I'll give it a shot.

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Food that good makes getting in your daily servings of fruits, veggies, and "good fats" a lot easier, doesn't it?

I always feel like I am caring for myself when I cook meals that are good for me AND taste good.

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Tuna with wasabi lime mustard, eh? Sounds interesting. Here's one you might want to look at, Dawn really liked it, and it's not much more time consuming:

Old Bay Grilled Lime Tuna Steak
Serves/Makes: 3

Ingredients:
0.188 cup olive oil
3 teaspoons Old Bay Seasoning
1 1/2 limes, juiced
1 1/2 teaspoon McCormick. Cilantro Leaves
3/4 pound tuna steaks

Directions:
Combine first 4 ingredients in a shallow dish; add fish. Turn to coat. Marinate 20 minutes, turning occasionally.
Grill or broil 8-10 minutes per inch of thickness or until fish flakes easily with a fork. Baste with marinade halfway through cooking. Discard leftover marinade.

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mm, sounds good! I'll have to try that.

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