Instructions: * Note: If using halibut or cod, substitute 1 teaspoon each of dried oregano and ground coriander for the rosemary. Proceed as directed.

Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes.

Remove seafood from marinade. Cook seafood on oiled, medium-hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.

This recipe yields 6 servings.

NOTES :

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