Grilled Fish Chunks
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1 1/2 to 2 pounds thick-fleshed fish, cut into large chunks
1/3 cup extra virgin olive oil, more for brushing fish
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon fresh oregano, or 1 teaspoon dried
Juice of one lemon
Chopped fresh parsley leaves for garnish, optional

1. Start a charcoal or gas grill or heat a broiler; fire should be
quite hot and rack about 3 inches from heat source. If you like,
thread fish onto skewers (it is easier to turn fish if you use two
skewers per kebab). Brush fish with a little olive oil and
sprinkle it with salt and pepper.

2. In a bowl, combine garlic with remaining oil, salt, pepper and
oregano (or combine whole garlic cloves and these ingredients in
container of a small food processor). Mixture should be nearly
smooth; stir in lemon juice and set aside.

3. Grill or broil fish, turning as each side browns, at least 2
minutes a side. When a thin-bladed knife inserted into center of
chunk meets almost no resistance, it's done. Brush with garlic
sauce, garnish with parsley if you like, and serve.