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.