Three pounds troll-caught albacore tuna cut into ½" thick steaks
3/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons Parmesan cheese
1½ tablespoons toasted wheat germ
1 teaspoon fresh parsley, minced
1 tablespoon minced fresh thyme
3/4 teaspoon dried sage
3/4 teaspoon black pepper
1½ teaspoon finely minced garlic
2 eggs, beaten
2 teaspoons light cream
1½ tablespoons canola oil
4½ tablespoons butter

Mix all dry ingredients in a plastic bag. Dip troll-caught albacore in mixture of beaten eggs and cream. Put a few pieces of fish in the bag and shake until covered.

Preheat over to 450 . Using a 10 x 15" glass dish, put oil and butter in dish and place in oven until butter melts. Bake fish about 20 minutes or until it is flaky. Turn over once. Serve on warm platter with wedges of lemon dipped in parsley.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.