People often ask me how to cook fish. My favorite way is to grill it. When I encourage people to grill fish, the next question is, "what do you put on it?" I have tried many marinates over the years and have developed one that I like the best. It is sufficient for 4 steaks. Make more if you have more fish. It is easy to mix in a gallon size Ziploc bag and throw in the fish. I generally marinate 2-8 hours, but not overnight. I have found it good on many types of fish from mackerel to tuna to wahoo and cobia. Experiment and see what you think.

donna's essential eleven
2 oranges
1 lime
1 lemon
1 red onion
2 cloves garlic, minced
Drizzle of olive oil
Shake or two of red wine vinegar
1/2 t. celery seeds
Shake of balsamic vinegar
Dash of Worchestshire sauce
1 t. sugar

Cut up citrus fruits, squeeze juice in Ziploc and throw pieces in bag as well. Cut up red onion and throw in bag. Add rest of ingredients. Add fish and tightly close Ziploc bag. Shake until fish is coated. Shake periodically as it marinates. Refrigerate during marination. As I am grilling, I usually put red onions on top of fish to avoid burning. I cook fish on medium heat (with cover closed) until flaky, without turning. I discard marinate and do not use on cooked fish.