The low-fat yogurt sauce in this recipe is flavored with orange marmalade and curry powder – a taste sensation without heavy cream or unnecessary fats! Caribbean-Style Albacore is especially nice with the combined flavors of the albacore, fruit and a little dipping sauce in each bite!

1 to 1½ pounds troll-caught albacore, loin cuts or steaks
1½ cup plain low-fat yogurt
1 tablespoon orange marmalade
2 teaspoons lime juice
1½ teaspoon curry powder
2 tablespoons canola oil
2 tablespoons lime-juice
scant teaspoon salt
assorted fresh fruit

Rinse albacore with cold water; pat dry with paper towels. Set aside. Blend together yogurt, marmalade, 2 teaspoons lime juice and curry powder. Chill for 15-20 minutes. Combine the canola oil, 2 tablespoons lime juice and salt; baste albacore with this mixture. Place on well-greased grate 5-6 inches from hot briquettes. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from heat. Serve with curry-yogurt sauce. Garnish with assorted fresh fruit such as sliced strawberries, melon and grapes.