Honey Lime Gurnard

FISH & MARINADE:--
4 gurnard fillets
2 tbsp lime juice
Zest of 1 lime
1 tbsp rice bran oil
1½ tbsp honey
1 tsp SIDS SALT & PEPPER to taste
1 clove garlic, finely minced
COATING & COOKING:--
½ cup all-purpose or whole wheat flour
½ tsp SIDS CRAZY LEMON
½ tsp SIDS SALT & PEPPER to taste
1-2 tbsp rice bran oil

In a small bowl, whisk together the lime juice, lime zest, oil, honey, SIDS SALT & PEPPER and garlic. Place the gurnard in a gallon-sized ziploc bag and pour the marinade on top of the fish and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, SIDS CRAZY LEMON, SIDS SALT & PEPPER in a shallow dish like a pie plate. Heat the oil in a large nonstick frypan over medium heat until rippling and hot. Dredge each fillet in the flour, coating both sides lightly. Cook for 3-5 minutes per side without moving the fish while it cooks on each side as this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the fillets and the heat of the pan. Work in batches if necessary so the pan isn't overcrowded.
Serve immediately with lime wedges.