I have this realy good recipe for cooking Tuna Steaks on the grill, I wanted to share it with the group.
Ive tried to make this recipe as easy to follow as possible, so that anyone can get good results using it.
In my local grocery they have frozen vacuum packed Tuna steaks, there really nice looking and cost 4 dollars for 2 steaks. I use 8 in the example here, it cost me $7.98 for what is cooked. They also have Swordfish steaks and some other stuff. These type of packaged fish steaks can be found in the grocerys in many different localites, part of why I wanted to post this. You may stumble across this type of stuff in the freezer section of your supermarket, and say well its a good deal but 'I cant cook that right'.
Well guess what,
With my new fangled Blaken'd Diary entry,
YES YOU CAN!!!!
All you really need is a barbeque grill, mine is charcoal. But a propane barbeque grill should work as good 
Heres what the tuna steaks look like for $3.99
This the marinade that I use any brand will work.
I dont marinade for longer than 2 hours, I leave it in the fridge while marinading
This is the backening spice that I use I find it works quite well, it also has the right flavor for true 'blackened taste'. The marinade is very sweet tasting when cooked, and this stuff balences out the flavor quite well.
Heres the grill getting started up
Just before your ready to put the fish on the grill, cover one side with blackening spice.
Then put the fish steaks on the grill, blackend spice side down. Flip every 3 minutes.
Apply blackening spice to otherside before fliping.
Flip again after 3 minutes
Once flipped add more marinade to the cooked side. I only will do this a total of 2 times while there on the grill(after 4th flip). I dont add anything after that, except for the next to final flip where i'll add a little more blackening spice so they look pretty when they come off the grill. cook for a total of 20 minutes only, I time the last flip on the grill, at 5 minute's instead of 3 minute's like all the other times.
Here's what they look like when ther done.
They always come out real nice when I cook them this way. Quite tasty....
If the cut of fish is both thick and fresh enough, they'll be firm enough to cook on the grill and be flipped.
I have also used a little sweet cream butter, Old Bay and (Mcormick)lemon pepper[just enuff to give it a color, not covering like the blackened spice] and have gotten excellent results with fish cooked on the grill.
JW
