DIRECTIONS
Place fish on bed of aluminum foil large enough to wrap closed like a tent around the fish. Season with a few pinches of sea salt and freshly ground black pepper on each fillet.
Drizzle with about 1-2 teaspoons of olive oil on each fillet.
Lay citrus on top of fish alternating lemon and orange. Arrange one sprig of each herb on top of each fillet.
Make a tent with foil and seal closed. Place on medium-high grill and cook for 3-4 minutes.
Serve hot in foil.