A very easy Greek-inspired marinade for Mahi-Mahi (the fish formerly known as Dolphin), Tuna, Halibut, Swordfish or Shrimp.
Allow fish to thaw in the refrigerator. Pat fillets as dry as possible with paper towels. Place fish into Ziplock™ freezer bag. Whisk together the remaining ingredients and pour over fish, squeeze out the extra air in the bag, seal and refrigerate. Allow to marinate 30 minutes to an hour, turning every 15 minutes.
Remove fillets from bag and allow excess marinade to drain off - reserving the marinade for basting - and place on grill over medium-high heat (or under the broiler if you must). Cook on one side for 6 or 7 minutes, brush with marinade and turn fillets over and brush again with the marinade. Do not baste again. Discard the marinade as it contains raw fish juices. Continue to cook until fish just starts to separate into flakes when tested with a fork, but still attached in the center of the filet.