My husband and father-in-law do a lot of fishing during the summer months, which usually means we have loads of fresh fish to prepare.  So much fresh fish, that I'm often sick of it three weeks into the season.  We've come up with oodles of different preparations over the last 8 years from nut-crusted and herb-crusted fish, blackened fish, mustard-dill fish--you name it, we've done it.  They're all fantastic, but my absolute favorite preparation came from one of his fishing buddies who suggested a simple mixture of mayonnaise and soy sauce for basting the fish just before and during the grilling process.  I couldn't believe how delicious it was the first time we had it, and it has since become my favorite preparation--and NOT just because it is so darn easy!  I added in crushed red pepper because I like a tinge of heat in just about anything I eat, but if you're heat-averse, you could certainly skip it.

This week, we had fresh wahoo but this recipe works well for just about any fish from tuna, halibut, dorado, or salmon.  Whatever you've got--this little concoction will take it over the top!   I served mine with pan-roasted turnips and steamed broccoli for a light and incredibly simple weeknight dinner.