Grilled, Herb-Marinated Fish on a Bed of White Beans

["Recipe credit: Perfect Pairings (University of California Press, 2006), by Evan Goldstein; recipes by Joyce Goldstein. Photographs Copyright 2006 by Joyce Oudkerk Pool. Reprinted with permission from the publisher and photographer.<\/em>","Recipe credit: Perfect Pairings (University of California Press, 2006), by Evan Goldstein; recipes by Joyce Goldstein. Photographs Copyright 2006 by Joyce Oudkerk Pool. Reprinted with permission from the publisher and photographer.<\/em>","Recipe credit: Perfect Pairings (University of California Press, 2006), by Evan Goldstein; recipes by Joyce Goldstein. Photographs Copyright 2006 by Joyce Oudkerk Pool. Reprinted with permission from the publisher and photographer.<\/em>","Recipe credit: Perfect Pairings (University of California Press, 2006), by Evan Goldstein; recipes by Joyce Goldstein. Photographs Copyright 2006 by Joyce Oudkerk Pool. Reprinted with permission from the publisher and photographer.<\/em>"]

Ingredients

1/2 cup California Olive Ranch extra virgin olive oil
4 sprigs thyme
4 sage leaves
2 small bay leaves, broken up
1 to 2 tablespoons coarsely chopped rosemary
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Salt and freshly ground black pepper
4 6-ounce fillets of albacore tuna, swordfish, or sea bass
Cooked White Beans
4 lemon wedges

Instructions

In a small saucepan, bring the California Olive Ranch extra virgin olive oil, thyme, sage, bay leaves, and rosemary to a simmer over medium heat. Reduce heat to low and simmer 2 to 3 minutes to infuse the oil with the herbs. Remove from the heat and cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let the marinade cool completely. Reserve 2 tablespoons of the marinade to drizzle on the fish later.
Place the fish fillets in a shallow dish or bowl. Pour the herbed oil over the fillets. Marinate in the refrigerator for 2 to 3 hours.
Preheat the broiler or prepare a charcoal or gas grill. Remove the fish from the marinade. Sprinkle with salt and pepper. Cook the fish until it is opaque in the center when pierced with a knife, about 3 to 4 minutes per side.
Place a serving spoonful of white beans on each dinner plate. Top with the cooked fish. Drizzle with the reserved marinade and add a few grinds of black pepper. Serve lemon wedges on the side.