Mark Hyman, MD


Balsamic marinade produces a nice crust on the outside of the fish. Cook over medium to medium-high heat, as high heat causes too much charring. The fish is best if marinated for 3 to 4 hours. Black cod, striped bass, or salmon are suggested for best results.


  • 4 (6-ounce) skinless fish fillets, 3/4 to 1 inch thick
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 teaspoons finely minced shallot
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 lemon wedges
  • 2 tablespoons finely chopped herbs such as chives, oregano, parsley, or basil


  1. Place the fish in a shallow dish. Combine the vinegar, extra-virgin olive oil, garlic, shallot, parsley, oregano, salt, and pepper. Pour over the fish, cover, and refrigerate for 2 to 4 hours, turning the fish at least once.
  2. Preheat an outdoor grill or indoor grill pan brushed with olive oil over medium heat. Place the fish on the grill and cook for 5 minutes. Turn and continue cooking for 1 to 5 more minutes, until desired degree of doneness. The time will vary depending on the type of fish and the thickness of the fillets.
  3. Serve with a squeeze of fresh lemon juice and a sprinkle of fresh herbs.