Living in Tampa with the abundance of seafood, we eat a lot of fresh fish, mostly grouper, mahi-mahi and tilapia—all sweet white fish that go well with my marinade.
—JUDY BATSON TAMPA, FL
PREP: 15 MIN. + MARINATING GRILL: 10 MIN. MAKES: 4 SERVINGS
1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons minced fresh oregano
2 tablespoons minced fresh mint
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/2 teaspoon Greek seasoning
4 tilapia fillets (6 ounces each)
1. In a large resealable plastic bag, combine the first seven ingredients. Add the tilapia; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tilapia, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.