I think the key with that marinade is to let the citrus sit for no more than twenty minutes before adding the oil and herbs. If you let it go too long the acid starts to break down the texture too much. I usually do a quick whisk of the lime juice with some honey and then slowly drizzle in the oil while whisking. The garlic should be finely grated not minced so it disperses evenly. I also add a pinch of smoked paprika for depth. Let it rest for about ten minutes after mixing so the flavors meld together. Then pour it over and refrigerate for about an hour. That should give you the balance you are looking for without overwhelming the main ingredient. Let me know how it turns out. I have used this approach several times and it works well with poultry and fish alike.

We have a few people coming over Saturday afternoon and I was thinking we could do a simple setup in the backyard. The weather looks like it will cooperate. If you want to bring that side dish you mentioned that would be great. I will handle the main course and set up some chairs and a table. We should have enough space for everyone. I plan to start around two so there is plenty of time to relax and catch up. Let me know if there is anything specific you would like to have. I will send out a reminder Friday evening with the details. It should be a relaxed afternoon with good conversation.