Lemon Sauteed Mahimahi

• 1 to 1½ lbs. mahimahi filets
• salt
• pepper
• ½ tsp. monosodium glutamate
• juice of 1 lemon
• flour for dredging fish
• 1 egg, slightly beaten with 1 tbsp. water
• ¼ cup oil

Sprinkle fish filets on both sides with salt, pepper and lemon juice. Let stand for about 15 minutes. Then dip fish in flour, then in egg mixture. Saute on both sides in hot oil, until a delicate golden brown or until well done.