|Balsamic vinegar||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||4 Clove (20 gm), minced|
|Pared minced ginger root||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Swordfish/Shark / mahi-mahi fillets||20 Ounce (4 Pieces, 5 Ounce Each)|
|Lemon wedges||6 (For Garnish)|
|Lime wedges||6 (For Garnish)|
1. In shallow glass casserole, combine vinegar, lemon and lime juice, oil, garlic, ginger root, and pepper. Add fish; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning occasionally.
2. Spray grill rack with nonstick cooking spray. Place grill rack 5 inches from coals. Prepare grill according to manufacturer's directions.
3. Drain and discard any remaining marinade. Grill fish 4 minutes on each side, until cooked through. Transfer to serving platter. Garnish with lemon and lime wedges.