Mazza Murru

Clean the Scorfano thoroughly, removing scales, guts, and fins. Cut the fish into large, manageable pieces. Pat dry with paper towels.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the peeled and thinly sliced garlic and red pepper flakes. Sauté gently until the garlic is fragrant and lightly golden, about 2-3 minutes. Do not let the garlic burn.

Carefully add the Scorfano pieces to the pot. Sear them for 2-3 minutes on each side until lightly browned.