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.