1 tablespoon olive oil
1 teaspoon finely minced garlic
1 tablespoon peeled and minced fresh ginger
Pinch of dried crushed red pepper flakes
1 teaspoon finely grated lemon zest
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon granulated sugar
Combine all ingredients in a small saucepan over medium-high heat. Boil for 2 minutes. Set aside to cool.
Drizzle vinaigrette over any broiled or grilled light fish such as cod, tuna, or swordfish.