How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Fish With Honey Ginger Marinade?

You need 5 ingredients. The key ingredients include: 1 tablespoon honey, 1 tablespoon cider vinegar (or white wine vinegar), 1 inch ginger, grated, 2 teaspoons canola oil, and more.

Is Grilled Fish With Honey Ginger Marinade suitable as seafood?

Yes, Grilled Fish With Honey Ginger Marinade falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grilled Fish With Honey Ginger Marinade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish With Honey Ginger Marinade Recipe

Name: Grilled Fish With Honey Ginger Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon honey; 1 tablespoon cider vinegar (or white wine vinegar); 1 inch ginger, grated; 2 teaspoons canola oil; 2 fish fillets (about 2/3 lb. total weight)

Try this homemade Grilled Fish With Honey Ginger Marinade recipe the whole family will love. Made with honey, cider vinegar, ginger and canola oil. Easy…

This Grilled Fish With Honey Ginger Marinade relies on simple, everyday ingredients such as honey, inch ginger, grated and canola oil. It comes together quickly and makes 4 servings, at about 54 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 tablespoon honey
1 tablespoon cider vinegar (or white wine vinegar)
1 inch ginger, grated
2 teaspoons canola oil
2 fish fillets (about 2/3 lb. total weight)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
54 kcal
Category
Seafood

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