|Perch||1 1⁄2 Pound|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Reduced sodium soy sauce||2 Tablespoon|
|Cracked black pepper||1 Teaspoon|
Rinse fish with cold water, and pat dry.
Place fish in a 12- x 8- x 2-inch baking dish.
Combine wine, lemon juice, soy sauce, Worcestershire sauce, and garlic in a small mixing bowl; pour marinade over fish.
Cover and refrigerate 4 hours, turning fish twice.
Coat rack of a broiler pan with cooking spray.
Remove fish from marinade, reserving marinade; place fish on rack.
Broil 4 inches from heating element 5 minutes.
Turn fish, and sprinkle with cracked pepper.
Broil an additional 8 minutes or until fish flakes easily when tested with a fork; baste occasionally with reserved marinade.
Transfer to a serving platter, and garnish with lemon slices.