Ingredients: ¼ cup of finely chopped cilantro 2 cloves of garlic, minced 2 large scallions, minced 1 tbsp peeled fresh ginger, minced Finely grated zest of 1 lemon 1 ½ tsp of kosher salt ½ tsp of pepper 4 ½ lbs of Red Snapper (or any fish of your choice) 2 tbsp. fresh lemon juice ¼ cup of The Shoreline Vine Extra Virgin Olive Oil 1 ½ tsp of low sodium soy sauce 1 tsp of The Shoreline Vine Traditional or Blackberry Ginger Balsamic Vinegar Preheat oven to 425 degrees
In a small bowl combine cilantro, garlic, scallions, ginger, lemon zest, salt and pepper.
Line a baking sheet with heavy-duty aluminum foil (large enough to wrap loosely around the fish). Sprinkle 1/3 of the cilantro mixture lengthwise down the center of the foil. Set the fish on top of the mixture and sprinkle another 1/3 of the mixture on top. Drizzle the lemon juice over the fish and fold up all of the sides forming a loose by well-sealed packet. Bake fish for 40 minutes or until cooked through.
Meanwhile, in a small saucepan combine olive oil, soy sauce & balsamic and warm over medium heat.
Carefully open the fish packet and pour off the juices. Transfer fish to a large platter and sprinkle the remaining 1/3 of the cilantro mixture. Pour the balsamic sauce over the fish and serve.