Tip: A grill basket is useful for this recipe if cooking on a barbeque.
- 4 sole fillets
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 2 teaspoons fresh parsley
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- Lemon slices.
Rinse and dry fillets.
Place fish in a shallow baking dish. Combine vinegar, lemon juice, mustard and onion in a small bowl. Mix and pour over fish. Cover and refrigerate for 1 hour.
Preheat grill. Remove fish from marinade and place on grill.
Grill on high heat for about 4 to 6 minutes or until fish is white and flaky throughout. Remove from grill and garnish with lemon slices.