red wine vinegar
1 1/2 lbs
fish, cleaned,scaled and filleted
( sea bass, cod, or tilapia fillets would be good, but don't limit yourself to these)
- Preheat grill and brush lightly with olive oil.
- Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
- With a pastry brush, coat the fish with the mixture.
- Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
- Serve immediately.