Grilled White Seabass with Citrus Herb Marinade

Ingredients:

• 4 white seabass fillets, about 6 ounces each
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges for serving

Directions:

1. In a small bowl, whisk together olive oil, lemon juice, orange juice, minced garlic, parsley, thyme, honey, salt, and pepper to create the marinade.
2. Place the seabass fillets in a shallow dish and pour the marinade over them, making sure each fillet is well coated. Cover and refrigerate for 20 minutes.
3. Preheat the grill to medium-high heat (about 400°F). Oil the grill grates lightly to prevent sticking.
4. Remove the fillets from the marinade, letting excess drip off. Place the seabass on the grill skin-side down.
5. Grill for about 4-5 minutes per side, carefully flipping once when the fish easily releases from the grill and has grill marks. The fish should be opaque and flake easily with a fork.
6. Remove from grill and let rest for 2 minutes. Serve with lemon wedges.