GRILLED WHITE FISH WITH CITRUS MARINADE

Yellowtail is the South Aftrican fish often used in this dish. However, any firm-fleshed white fish such as cod, haddock, grouper, sea bass, pollock, red snapper or striped bass will. do.

THE MARINADE:
2 Tablespoons olive oil
1 cup fresh orange juice
2 Tablespoons fresh lemon juice
1 Tablespoon grated orange zest
1 teaspoon dried oregano
1 teaspoon finely chopped basil (or 1/2 teaspoon dried)
1 Tablespoon finely chopped parsley
2 cloves of garlic, chopped
THE FISH:
2 pounds of white fish, trimmed and filleted and cut in 2-inch cubes
Salt and ground pepper to taste

Combine the marinade ingredients in a large glass or stainless steel bowl. Add fish cubes and toss to coat evenly. Cover and refrigerate for several hours.

Thread the fish onto skewers (you may alternate with fresh vegetables of your choice) and grill 7 to 10 minutes, turning once, grill until the fish is lightly browned and the flesh turns opaque. Baste frequently with the marinade while cooking. Season with salt and pepper.

Servings: 4 to 6