1 cup white vinegar
1 cup soy sauce
2 teaspoons miso paste
1 teaspoon lemon juice
1/4 teaspoon sesame oil
1/2 cup white sugar
6 tablespoons honey
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 tablespoons vegetable oil
chili powder
In a small saucepan or bowl, mix vinegar, soy sauce, miso, lemon juice, sugar, honey and rice vinegar. Gently stir and then splash in oil and vegetable oil. Mix gently until well combined. Pour mixture into fish fillets, leaving enough space to allow bubbles to form. Allow fish to marinate in the marinade reserve marinade. Heat oil in a 9 inch plastic bowl, adding vinegar and oil. Discard remaining wine. (Note: The wine will almost have to be poured in continuously during the marinade.)
Grill fish for 20 to 25 minutes, turning occasionally, until fish flakes easily with a fork.