Ginger Citrus Trout or Salmon

4 6-8 oz salmon or trout filets
1/3 cup brown sugar
1/4 cup soy sauce
1/4 tsp liquid smoke
juice from 1 lime
2 Tbls orange juice
1/2 tsp black pepper
1 tsp fresh grated ginger
1 Tbls olive oil
5 cloves minced garlic


Mix all the ingredients in a big zip lock bag. Soak the fish in milk for 20 minutes and rinse and pat dry. Add the fish to the bag and shake to coat all the fish with the marinade. Put the bag in the fridge for at least 24 hours. Take the filets out of the bag and throw them right on a hot grill or in the broiler. Cook for 6 minutes then flip once and cook for 4-5 more minutes or until done. The brown sugar should start to carmelize and crust a little.