Two in a Dead Heat
From Martha Stewart's Living magazine, credited to Brian Denehey.
Fresh fillets, lightly sauteed in olive oil, place in baking dish, in the first pan sautee chopped garlic, some sliced cheery or grape tomatos, calamata olives, capers, about a tablespoon's worth, a little oregano, salt pepper, pour over over filets bake a350 foe 20 minutes depending the thickness of the filets.
Skin on filets, scaled. oilve oil , salt pepper rubbed on meat side. Hot as hell grill. Place skin down until opaque. Flip. Eat. Wish you caught more fish. Don't forget to prep the grates, clean, use some PAM for grills on them beforehand.
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