Cut fish away from the skin and bloodline.

Cut the remaining loin into pieces (chunks) about 1/2-3/4 inches thick.

Squirt lime over the fish pieces and refrigerate for about an hour.

Lightly coat pieces in olive oil.

Sprinkle with a combination of Bubba-Q rub, coarse ground black pepper, and fine sea salt.

Cook on the grill on a greased grate/basket for no more than 2 minutes per side until it begins to turn white.

Serve hot with Wasabi tarter sauce.