Heat 1 tablespoon of the oil in a large skillet over medium-high
heat. Arrange two of the fillets in the skillet and cook, flipping
once, until cooked through and golden brown, about 5 minutes.
Transfer to plates, wipe skillet clean and repeat process with
remaining 1 tablespoon oil and remaining fillets.
Garnish with lemon wedges and serve with Edamame Succotash.
Originally Submitted
5/13/2009
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