25 minutes
Serves 4-5
Ingredients:
1 4-5 pound Pompano fish, filleted, head and skin intact (Tilapia also works.)
3 Tbsp. extra virgin olive oil
2 Tbsp. minced garlic
Juice of 1 lemon
2 tsp. sea salt
1 tsp. black pepper
Make Dinner:
Heat olive oil in a large frying pan over medium heat. Add garlic and sauté 2-3 minutes. Using a very sharp paring knife, gently score each fillet slicing into the skin about 1/8 of an inch. Cut 3-4 diagonal lines on each fillet. Add first whole fillet to hot oil, skin side up. Squeeze lemon juice over entire fillet and sprinkle with sea salt and pepper. Sauté 6-8 minutes over medium heat. Using a large spatula, turn fish and pan fry another 4 minutes to cook through. Remove first fillet from pan and repeat with second fillet. Serve fish with a fresh green salad and lemon wedges.