Ingredients
- 4 garlic (cloves crushed)
- 65 gr fish fillets
- 30 ml balsamic vinegar
- 30 ml lemon juice at room temperature
- 16 gr ginger
- 16 ml olive oil
- 1 gr pepper (white)
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.
