RE: Fish on the Grill
Take just about any small whole fish ( black sea bass, red snapper, trout, bass, etc), sprinkle it with salt pepper, chervil and tarragon, lay on a few lemon slices, wrap in sorrel leaves, put it all in a grilling basket - the kind that expands and contracts according to the thickness of the item, and grill. It's usually done if you use the Canadian method: ten minutes per inch of thickness. If you do not have access to sorrel, leaf lettuce will work almost as well.
I gave up eating swordfish and tuna a long time ago - they are being overfished to the point of extinction. Well, I must admit to still eating the occasional can of tuna - love a tuna salad sandwich.