4 grouper filets (6 to 7 ounces)
Juice and zest from 4-6 small key limes
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon coarsely ground black pepper
2 tablespoons minced scallions
2 tablespoons diced red bell peppers
Fresh herbs to garnish
Prepare the citrus marinade: Combine the lime juice, zest, olive oil, white wine, herbs and black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish; marinate for two hours. Pour the marinade off the fish and into a small bowl for basting.
Rub a clean grill with vegetable oil, to keep the fish from sticking. Preheat on high for 5 minutes, then reduce the heat to medium. Grill the grouper filets for 4 to 5 minutes on each side, or until the fish has reached an internal temperature of 145 degrees, basting often with the marinade. Garnish with the scallions, red bell pepper and fresh herbs of your choice. Serves 4.