Red fish on a grill pan

To begin with, the red fish must be cleaned, gutted, then rinsed well under running water and wiped dry with paper towels.

If frozen fish is used, then in this case it should be pre-thawed at room temperature, drain the released liquid, and then proceed to cooking the dish.

Cut the red fish into portions of approximately the same size, so that it is more convenient to cook several pieces at the same time.

In a small deep bowl, mix soy sauce, Dijon mustard, extra virgin olive oil. Mix it up.

Peel the garlic, disassemble it into cloves. Then put the garlic on the board, press down with the wide part of the knife to make the juice stand out, and chop finely. Add garlic to a container with oil, mustard and soy sauce and mix well again. It will be a marinade for red fish.

Set aside half of the marinade for the final stage, and dip each piece of fish in the rest from all sides. Put the fish in a tight sealed bag, pour in the remains of the marinade and close. Leave the fish to marinate for half an hour.

After the specified time, prepare a grill pan. Put it on the stove and heat it for a couple of minutes. Then remove the red fish from the bag, lightly shake off the marinade and put it in a frying pan. Fry the fish until the characteristic ruddy stripes for about 4-5 minutes on one side. Then turn over and fry the fish on the other side. The frying time varies depending on the thickness of the fish pieces.

Then transfer the fried fish to a plate and let it stand for about 10 more minutes. During this time, it should "reach" in the middle in the thickest part.

Before serving, pour half of the marinade over the red fish, which was postponed at the very beginning, and sprinkle with green onions.

Bon appetit!