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Yucatan Fish With Crisp Garlic

Posted by on Jul. 5, 2009 at 5:31 PM
  • 1 Replies
  • 105 Total Views

  Yucatan Fish With Crisp Garlic
  ==============================
    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

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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by on Jul. 5, 2009 at 5:31 PM
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Replies (1-1):
rkoloms
by on Jul. 6, 2009 at 9:12 AM

I do virtually the same thing with tofu; it is even better on the grill.

And here is a handy-dandy guide to mercury in fish: http://www.nrdc.org/health/effects/mercury/walletcard.pdf

 

Robin in Chicago

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