Instructions: 1. In shallow glass dish, combine oil, lemon juice, chives, parsley, thyme, rosemary and garlic; arrange fish snugly in dish, turning to coat well. Cover and marinate in refrigerator for at least 30 minutes or up to 2 hours.

2. Reserving marinade, place fish on greased grill over medium-high heat; sprinkle with salt and pepper to taste. Cook, basting often with marinade, pressing gently to make herbs adhere and turning once with 2 spatulas, for about 8 minutes or until fish flakes easily when tested with fork.

Most of the oil in the marinade is lost during grilling.

NOTES: 1. Use fish fillets or fish steaks, each at least 3/4 inch

(2 cm) thick. Some firm-fleshed fish suitable for barbequing are halibut, swordfish, grouper, salmon, tuna, monkfish, and Boston bluefish.

Preparation Time:2:30

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