This is a recipe from the Yucatan...one of our favorite places in the world. Not only is it beautiful and full of history, but the food is fantastic. We got this recipe from Mark Bittman's The Best Recipes in the World cookbook. Warning: I doubled the amount of garlic he used and after tasting it, I might quadruple it next time. The crispy garlic really makes this dish. It is so nutty and delicious! I don't think you could add to much. He picked a winner with this one!
- 1/4 cup vegetable oil
- 10 garlic cloves, thinly sliced
- 1 tsp kosher salt or to taste
- 4 large fillets (or 8 small) of flounder, or other flatfish (we use tilapia), about 1 1/2 pounds
- 3 small hot dried chiles, or a sprinkling of crushed red pepper or cayenne
- 1/2 cup lime juice
- 1 cup grape or cherry tomatoes (optional)
- 1/2 cup fresh cilantro, chopped
- Combine 2 Tbsp of the oil with the garlic in a small, heavy saucepan over med-low heat. Cook, shaking occasionally, until the garlic browns (5-10 min). Season liberally with kosher salt and turn off heat.
- Meanwhile, put the remaining oil in a large nonstick skillet over med-high heat. A minute later, add the fish and chiles and cook for 2 minutes. Reduce to med and add all but a Tbsp of lime juice and the tomatoes. Cook for another 2 min until the fish is cooked through. (turn the fish only if it is thick).
- Transfer the fish to a platter. Stir the cilantro into the pan juices and pour the contents of the pan over the fish, along with the garlic and its oil and the remaining lime juice. Serve immediately.
|Amount Per Serving||%DV|
|Serving Size 89g|
|Recipe makes 4 servings|
|Calories from Fat 121||74%|
|Total Fat 13.75g||17%|
|Saturated Fat 1.04g||4%|
|Trans Fat 0.35g|
|Total Carbs 11.33g||3%|
|Dietary Fiber 0.6g||2%|