Tina’s Marinated Red Snapper Seared in a Pepper Crust

Serves 2

2 tbsp. soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 tsp. lemon juice
1 tsp. Splenda
2 6-oz red snapper fillets (or any firm fish such as cod, salmon, etc.)
4 tsp. coarsely ground black pepper
2 tbsp. olive oil

In a sealable plastic bag, combine well the soy sauce, the garlic, the lemon and the Splenda. Add the red snapper fillets, coating them well, and let it marinate for at least 30 minutes. Remove the fillets from the bag, discarding the marinade, and pat dry. Press 2 tsp. of the freshly ground pepper onto each piece of fish, coating it thoroughly. In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking and in it sauté the fish for 2 minutes each side, or until it just flakes. Transfer the fish with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Tartar Sauce or fresh tomato salsa.