Rinse albacore with cold water; pat dry with paper towels. Set
aside. Blend together yogurt, marmalade, 2 teaspoons lime juice and
curry powder. Chill for 15-20 minutes. Combine oil, 2 tablespoons lime
juice and salt. Baste albacore with oil mixture. Place on well-greased
grate 5-6 inches from hot briquettes. Cook 8 minutes per inch of fish,
measured at thickest point, turning once and basting frequently. Do not
overcook! Albacore should be pink in center when removed from heat.
Serve with curry-yogurt sauce. Garnish with assorted fresh fruit such
as sliced strawberries, melon and grapes.
NOTE: Albacore may be broiled on a well-greased broiler pan 5-6
inches from source of heat. Follow grilling times and directions.
Source: Oregon Albacore Commission
