This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible. Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it. Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish.