Heat grill to medium-high.
Brush fillets with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt, ½ teaspoon pepper and garlic.
Place fillets on grill, and cook for 3 minutes; flip, and continue cooking 3 minutes or until done.
Summer Succotash:
Preheat grill to high.
In a large bowl, combine remaining oil, salt and pepper. Add vegetables, except tomatoes, and toss to evenly coat with oil mixture.
Grill vegetables 5 to 7 minutes or until done. Remove from grill, and chop all vegetables into bite-size pieces.
Place vegetables in bowl, and add tomatoes. Toss with lemon thyme vinaigrette.