Add about a half cup of olive oil to a mixing bowl and get ready to add your acid. Take a look in your pantry — you likely have some sort of cooking vinegar and any will do. Or if you’re fortunate enough to have a fresh citrus fruit on hand, its juices will work great as well.

Stir it in and taste — you’re looking for a balance of flavor similar to a good salad dressing; 2 tablespoons will likely be enough vinegar, you might need a few more with lemon juice.

You may be tempted to add salt at this point, but I recommend holding off and sprinkling it on just before or after grilling. I’ve read conflicting advice as to whether salt is an important part of a marinade (Does it dry out meat? Or help infuse flavor?), but the best recipes I’ve followed have included either little or no salt, and if I’m after a salty bath, I’ll go for brine over a marinade.

Choose your fresh herb. If you’re lucky enough to have a garden or window box, this may be as easy as picking what’s freshly available. Basil, cilantro, mint, and sage are all good choices. You’ll want at least a full handful. Roughly chop the herbs.

Use anywhere from 2 to 10 garlic cloves depending on how spicy you want the result. Add all your marinade ingredients to a blender and combine. Or, if you don’t have a blender on hand, you can smash the garlic cloves by hand before mixing with the liquid and herbs.

Cover your fish with the marinade and let it rest in the fridge. Pour the marinade over, or place chopped broccoli in a Ziploc bag with the marinade and squish it all around with your hand from the outside.