1 Tablespoon extra virgin olive oil
1 pound grenadier fillets
2 cups chopped leeks (white and pale green) about 2
I wrote restaurant reviews for SF Station (a local city guide) and was a weekly contributor at KQED’s food blog, Bay Area Bites for over five years. I was also contributing editor at Glam. More recently I have written for FoodNetwork, OpenTable, Recipe.com, Refinery 29 and various other publications both online and in print.