Indoors or outdoors, grilling fish brings out a uniquely rich flavor. This version uses both Limoneira® orange and Limoneira® lemon along with fresh herbs to add taste and a delicious aroma.
Separate out about 1/4 cup of the mixture, and set the rest aside for now.
Add 2 tablespoons of the olive oil, the orange and lemon juice.
Place the fish fillets on a lipped plate, and spoon the herb-juice mixture over them.
Cover and marinate for at least 1 hour, and overnight if you like.
Next Day
Remove the fish from the marinade, and discard any leftover. Pat the fish on both sides with kitchen paper to remove excess moisture. Sprinkle on both sides with a little salt and pepper.
In a small bowl, combine the remaining minced herbs, the lemon and orange zest, 2 tablespoons olive oil and black pepper. Stir to blend together.
Coat the fish with the herb blend, and let it sit for 5 to 10 minutes.
Grill at a medium-low setting for about 5 minutes. Turn, and then cook for about another 5 minutes. The fish should flake easily with a fork. NOTE: If you place a piece of aluminum foil on the grill, shiny side up, and cook the fish on it, you'll get the taste without the stickiness.
Notes
Note: White fish such as halibut or haddock works well with this recipe, as does salmon.