1. Place cod liver in a medium bowl; add orange juice and let stand 10 minutes. Place raisins and Grand Marnier in a small bowl; set aside.

2. Heat a large nonstick skillet over medium-high heat. Drain cod liver and pat dry. Add liver to skillet and cook, turning once, about 1 minute per side. Add raisin mixture to skillet and carefully ignite to flambee. Cook until flame dies out; remove from heat and serve.