Prep 10 mins
Cook 10 mins
Saw this dish in a Newspaper Article about travelling in Mexico, It reminded me of a dish I had in Cozumel. It's a simple but different way to cook flounder and similar fish. Easy to make too.
- 4 cloves garlic
- 4 limes
- vegetable oil
- 1⁄2 lb flounder or 1⁄2 lb any thin white fleshed fish filets
- salt and pepper
- cilantro, chopped to taste (optional)
- jalapeno, diced to taste (optional)
- Thinly Slice garlic and saute in oil until crisp and brown.
- Set aside.
- Heat a large heavy pan on high heat and add oil until hot.
- Add fish and Jalepeno.
- Saute fish until crispy on one side.
- Do not disturb fish while cooking.
- Fish need not be done at this point.
- Lower heat to medium/low.
- Squeeze juice from limes (about 3/8 cup) and add to pan.
- Fish will now 'poach' in lime juice.
- Remove fish when done and rest on a plate.
- Add chopped cilantro, if using Allow lime juice to thicken slightly and mingle with oil and fish juices.
- Pour on top of fish and top with toasted garlic.
I loved this! But I do love citrus. I added about 1/4 t of ground mexican oregano, because it makes anything mexican better with it's wonderful smoky flavor. I also added the cilantro right before serving, as I wanted it still fresh. Thanks!
Used poaching liquid and sauce on 1 pound of fish and it was still too intense for my taste. Dh, however, liked it. Makes a nice presentation but don't let the cilantro lose it's color. If you're used to and enjoy strong lime you'll probably like this.