Skewered Fish with Citrus Marinade

  8 oz each ahi, salmon and seabass fllets
  Garlic pepper to taste
  4 oz olive oil
  3 oz fresh tangerine juice
  1 oz white wine of choice
  3 Tb. fresh rosemary, coarsely chopped
  3 Tb. fresh cilantro or Italian parsley, chopped
  3 large garlic cloves, crushed

Cut  all  fllets  into  1-1/2  inch  thick  slices. Thread  2
skewers  (approx.  2”  apart)  through  ahi,  salmon  and
seabass. Repeat  until  all  fsh  is  skewered. Place  fish
in  a  shallow  dish  and  dust  with  garlic  pepper. mix
together olive oil and all remaining ingredients. Pour
over fish, cover and refrigerate 30-45 minutes. Grill on
high heat  (400° - 500°) 4-5 minutes per side  (or until
preferred doneness is reached).