This dish is light, easy to cook and without gluten, wheat, egg or dairy.
2 tablespoons dry vermouth
1. Combine the marinade ingredients and pour over the fish. 2. Cover and refrigerate 1 to 2 hours.
3. Prepare a grill pan with non-stick pan spray.
4. Grill, under a medium light or until the fish is firm and opaque, basting twice with the marinade. Do not overcook or the fish will be tough and dry.
5. Serve with lemon wedges.
For more information go to
Contact Us, or send
or call us on +44 (0) 7961 434347