2 limes freshly squeezed
1 tbsp. olive oil
2 tbsp. soy sauce
2 med. cloves garlic, minced or pressed
1/4 c. dry white wine
2 tbsp. fresh mint leaves
1 1/2 inch thick fish fillets (mahi-mahi, swordfish, mako, tuna, bluefish, or whitefish)

Make the marinade by combining all ingredients, except fish, in a bowl. Score fish skin and place fillets in a shallow dish just large enough to accommodate them.

Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets.

Grill over medium hot fire, 8-10 minutes per side, basting before you turn.