1 to 1½ pounds troll-caught albacore loin cuts
2 teaspoons Dijon mustard
cup lime juice
¼ teaspoon salt
3 cloves garlic, pressed
2 tablespoons vegetable oil
¼ cup beer
1 ripe avocado, cut into slices
1 tablespoon chopped parsley
½ teaspoon cumin
pepper to taste
Salsa

Rinse albacore with cold water; pat dry with paper towels. Set aside. Combine remaining ingredients except salsa and avocado; pour over albacore. Cover and marinate in refrigerator for I hour, turning once. While albacore is marinating, make salsa. Drain albacore reserving marinade. Place on well-greased grate 4-5 inches from hot coals. Cook 4-5 minutes; baste with marinade and turn. Cook an additional 4-5 minutes, or until albacore flakes when tested with a fork. Top with avocado slices and salsa. Makes 4 servings.