Easy and amazing. Zip the rosemary leaves off into a ramekin with a little olive oil while you're seasoning the fish, which was just canola oil and Survival Spice™.
Season the squash with S & P then drizzle with the infused oil. Don't do this too far in advance so your veg doesn't absorb too much oil and get mushy. 10 minutes is plenty. This is all about fresh, clean flavors.
Drizzle the fish with a bit more oil, then lay the ahi best side down on the hottest part of the fire and the squash away from it a bit. If the fish sticks, don't move it! Eventually it will lift away on its own.
After a few minutes, sneak a look at the fish and squash to see if you have grill marks yet. If you do, rotate 60º and give it a few more minutes. Flip and get ready to plate! Ahi should not be overcooked. Feel it with your finger, if it's mushy wait a minute. When it's just starting to set up but still has some give to it, you're good to go!
