Yucatan Fish With Crisp Garlic
Published July 15, 2003
- Total Time
- 30 minutes
- Rating
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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 ½ pounds or more
3 small hot dried red chilies, or to taste
½ cup fresh squeezed lime juice
1 cup cherry or grape tomatoes, optional
½ cup chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
8 grams carbs; 55 milligrams cholesterol; 118 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 493 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes