We slice our portions into several small (1/4 inch-thick) pieces, to which we then apply the following marinade: adjust the quantities to taste.
Extra virgin olive oil (amount depends on volume needed)
1 part lemon-pepper seasoning
2/3 part dill weed
1/2 part fennel seed
The small pieces cook very quickly—we use the convenient, nearly error-proof Flavorwave Oven—and everyone who stops by our booth loves them.
Tip: we add the fish pieces to a zip lock bag, add the marinade, then zip it closed and mix. The bag and contents may be kept in the refrigerator until needed.