Halibut or salmon work best. Coarsely chop garlic, rosemary, oregano, parsley, and pepper in a food processor. Rub on both sides of fish and place in glass baking dish. (Do not add any salt or acids such as lemon juice or vinegar at this time!) Add oil and turn fish a couple of times. Fish should be nearly or completely submerged in oil. For best results, fish should be covered and refrigerated overnight.

To cook, pat off excess oil, and lightly salt to taste. Grill, broil or bake to your liking. Do not overcook! Serve with lemon wedges. The leftover herbed oil can be refrigerated for a few days and reused Only for other fresh Seafood preparations.