Lemon & Rosemary Halibut

3 tablespoons Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
fresh zest of one lemon
1 tablespoon chopped fresh rosemary
Four halibut fillets or other firm white fish, (approximately 6 ounces each)
Salt and freshly ground pepper to taste

Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade.
Allow the fish to marinate, refrigerated for about an hour. Remove the halibut from the marinade, season with salt and pepper and prepare the grill.
Grill for 3 minutes per side or until desired doneness.
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