I added a touch of Sesame oil to the olive oil for a more Asian flavor and rice wine vinegar along with the lemon juice and zest, fresh ginger and crushed garlic. I used Tamari instead of regular soy sauce, less sodium, more flavor. I brought the remaining to a boil, reduced the marinade and used it as a glaze over the finished fillet. Very good but after 7 minutes it was done through; seared, with a nice bark on one side and done through. Next time I'll watch it more carefully. This is almost the same marinade I regularly use for flank steak, minus the brown sugar. I loved it.
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