Sautéed Grenadier

This has to be one of the best dinners you can make in under ten minutes. Once this flaky fish hits the pan, keep a close eye, it will only need a couple of minutes on each side. Serve with a simple salad and a hunk of fresh bread. Trust me, you’ll want it to soak up any extra pan juice. 



2 fillets of Grenadier
3 tablespoons of olive oil
Handful of parsley 
2 cloves garlic, thinly sliced
1 tablespoon lemon juice
Red chili flake, to taste


Season both sides of grenadier fillets with salt. Meanwhile, heat olive oil in a medium sauté pan on low heat. Once oil is warmed though, add garlic and cook slowly, about 5 minutes. Turn the heat up slightly, to medium / medium-low and add a splash of water, parsley, a small pinch of salt, red chili flake, and lemon juice. Once liquids begin to simmer, place grenadier fillets in the pan. Once the face-down sides of the fillets begin to turn opaque in color, about 2 minutes, flip over and continue cooking on the other side for 2 additional minutes. At this point, the fillet should be tender to the touch and just cooked through. 

Finish with a drizzle of oil, and if needed, a pinch of flake salt.