Yucatan Fish With Crisp Garlic
Source of Recipe
e-cookbooks
List of Ingredients
4 tablespoons neutral oil, like corn or canola
5 cloves garlic, peeled and thinly sliced
Salt and pepper to taste
4 large or 8 small fillets of flounder or other flatfish, 1 1/2 pounds or more
3 small hot dried red chilies, or to taste
1/2 cup fresh squeezed lime juice
1 cup cherry or grape tomatoes, optional
1/2 cup chopped fresh cilantro leaves
Recipe
1. Combine 2 tablespoons oil with garlic in a small, heavy saucepan over medium-low heat. Cook, shaking pan occasionally, until garlic browns, 5 to 10 minutes; season with a little salt and pepper, and turn off heat.
2. Meanwhile, put remaining oil in a large nonstick skillet over medium-high heat. A minute later, add fish and chilies and cook, undisturbed, for about 2 minutes. Reduce heat to medium and add all but a tablespoon or 2 of lime juice, along with tomatoes if desired. Cook another 2 minutes or so, until fish is cooked through. Do not turn fish.
3. Carefully remove fish to a platter. Stir cilantro into pan juices and pour, with tomatoes, over fish, along with garlic, its oil and remaining lime juice. Serve immediately.
Yield: 4 servings.
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