• 1 ½ pounds skinless fillets of any firm fish
• ½ cup chopped mixed fresh herbs
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive, canola or any mild vegetable oil

For this flexible dish, use whichever herbs you prefer. This recipe used marjoram and dill for herbs. You could also use parsley, oregano, mint or cilantro. It’s really up to you.

Chop everything up and add salt and pepper. Mash this new concoction into the fish and hope for the best. Once you’ve done that wrap the fish in plastic wrap and stick it in the fridge over night.

Make the grill non stick and heat it up. Cook the fish over direct heat, about 9 or 10 minutes for each 1 inch of thickness. It should be opaque at the center when done.