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2 tablespoons balsamic vinegar
2 tablespoons lemon juice -- at room temperature
1 tablespoon olive oil
4 cloves garlic -- crushed
1 tablespoon ginger
1/8 teaspoon white pepper
4 5 oz fish fillets
In a shallow glass casserole dish, combine vinegar, lemon juice, oil, garlic, ginger, and pepper.
Add fillets; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning occasionally.
Spray grill with cooking spray. Preheat grill. Drain and discard any remaining marinade.
Grill fillets 4 minutes on each side, until cooked through.