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.