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1
Lightly spray the grill rack with cooking spray.
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2
Preheat the grill on medium high.
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3
In a small bowl, stir together the rice vinegar, soy sauce, and oil.
-
4
Remove and set aside 1 tablespoon of the mixture.
-
5
Brush the remaining mixture over both sides of each fillet.
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6
(It helps keep the skin side from sticking to the grill rack.)
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7
In the same small bowl, stir together the gingerroot, 1 tablespoon parsley, and garlic.
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8
Sprinkle over the flesh side of the fish.
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9
Place the fish with the skin side down on the grill.
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10
Grill for 4 to 6 minutes, or until the fish flakes easily when tested with a fork.
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11
Using a wide spatula, remove the fish from the grill.
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12
Place the fish with the skin side up on a platter.
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13
Discard the skin.
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14
Cut each fillet in half.
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15
Drizzle with the reserved 1 tablespoon rice vinegar mixture.
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16
Garnish with the remaining 1 tablespoon parsley.
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17
(Per Serving)
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18
Calories: 149
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19
Total Fat: 5.0g
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20
Saturated: 1.0g
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21
Trans: 0.0g
-
22
Polyunsaturated: 1.5g
-
23
Monounsaturated: 2.0g
-
24
Cholesterol: 67mg
-
25
Sodium: 134mg
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26
Carbohydrates: 1g
-
27
Fiber: 0g
-
28
Sugars: 0g
-
29
Protein: 24g
-
30
Dietary Exchanges
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31
3 Lean Meat
