2 tbsps balsamic vinegar
2 tbsps lemon juice — at room temperature
1 tbsp olive oil
4 cloves garlic — crushed
1 tbsp ginger
1/8 tsp 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.