Zesty Grilled Tilapia

Jim found this recipe on the Food Network and decided to give it a shot. It was good, and would probably be a great dish for the people that like to eat fish without the fishy taste, but we didn't detect any zestiness in this "zesty" grilled tilapia. Jim thinks that if he would have used Tabasco as opposed to Red Hot, that there may have been more zest. I think we'll give this another shot one day, with some tweaks of course. And we only had two fillets, but kept the recipe the same.

6 (6-ounce) tilapia fillets
6 tbsp. olive oil, plus additional for brushing
1 tbsp. grated orange zest
6 tbsp. freshly squeezed orange juice
1 tbsp. grated fresh ginger
1 tsp. hot sauce, to taste
1 tsp salt
Freshly ground black pepper

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes. Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.