2 lb Fresh Grouper fillet (no skin), cut in 1" chunks
1 cup Fresh lime juice
1/2 cup Balsamic vinegar
1/4 cup Red onion, 1/4" dice
1/2 cup Tomato, 1/4" dice
1 Clove garlic, minced
Salt and pepper, to taste
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Mix all ingredients well (except for fish) in a mixing bowl
Add grouper chunks and toss together
Pour ingredients into a dish or bowl with a tight fitting lid
Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent
Suggested Wine: Chilean Sauvignon Blanc or a drier Chilean Riesling
NOTES : If you are not sure your fish is not fresh off the boat, it can be steamed first until it is no longer transparent then placed with other ingredients and marinated for a few hours. Serve over toasted bruschetta bread slices. If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.
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