Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
Put the fish fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
Calories from fat105
Calories from saturated fat17.4
Total Fat11.7 g
Saturated Fat1.9 g
Trans Fat0.0 g
Polyunsaturated Fat1.9 g
Monounsaturated Fat7.1 g
Total Carbohydrate0.3 g
Dietary Fiber0.1 g
A rich source of heart healthy marine omega-3 fat. Serve over steamed rapini for a complete meal.