In a food processor or blender, add all ingredients except olive oil. Process until pureed. While motor is running, add olive oil in a thin stream until emulsified.
Place fish in a Ziploc bag and pour enough marinade over to coat fish. Refrigerate for 1 – 2 hours.
Fish can be grilled, pan-seared, sautéed or baked. If desired, top fish with room temperature tomato salsa.
Notes
Best used for firm, oily to semi-oil fish like salmon, yellowtail, dorado and any species of tuna.