To make this gorgeous and succulent piece of fish for dinner, just brush a very small amount of agave nectar onto each side of the filet. I used about 1 teaspoon on each side, and used a pastry brush to spread it out (you could use your finger if you don’t have a pastry brush handy). Then sprinkle each side with salt and pepper and cook in a nonstick grill pan over medium heat until grill marks appear, about 3 minutes per side. Salmon retains its moisture better if cooked medium, meaning the center is still slightly darker, but if you prefer your fish cooked through, just cook it a couple of extra minutes, making sure the pan isn’t on too high of heat as it will burn with the agave coating.This fish goes perfectly with the Grapefruit and Fennel Salad with Avocado I posted a couple of days ago – just spoon a generous amount of the salad over the fish. The sweetness of the agave contrasts wonderfully with the tartness of the grapefruit.