If using frozen fish, thaw completely. Combine marinade ingredients. Put fish in ziploc bag and pour marinade over. This marinade makes enough for 4-6 pieces of fish. I keep leftover marinade in the fridge, it lasts for two weeks. Or make a smaller batch for less fish.
Marinade for 2-3 hours, longer for chicken.
When ready to grill, heat grill to high to preheat and take the fish out of the fridge and allow to come to room temperature. Oil grates with grill spray or using a paper towel dipped in oil and rubbed over grates using tongs.
Reduce heat to medium-high and cook each piece of fish about 10 minutes for each inch of thickness, turning over halfway through. To test for doneness, it should feel firm to the touch, but not hard and flake easily.
This may also be cooked using the broiler. All the same rules apply :).