Add the marinade and oil to a dish or re-sealable storage bag and blend together. Coat fish with marinade mixture. Sauté until opaque throughout, approximately 10 minutes per inch of thickness. Remove from heat and let rest 2-3 minutes before serving.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).