Total Time
20mins
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.

Ingredients Nutrition

  • 4 cloves garlic
  • 4 limes
  • vegetable oil
  • 12 lb flounder or 12 lb any thin white fleshed fish filets
  • salt and pepper
  • cilantro, chopped to taste (optional)
  • jalapeno, diced to taste (optional)

Directions

  1. Thinly Slice garlic and saute in oil until crisp and brown.
  2. Set aside.
  3. Heat a large heavy pan on high heat and add oil until hot.
  4. Add fish and Jalepeno.
  5. Saute fish until crispy on one side.
  6. Do not disturb fish while cooking.
  7. Fish need not be done at this point.
  8. Lower heat to medium/low.
  9. Squeeze juice from limes (about 3/8 cup) and add to pan.
  10. Fish will now 'poach' in lime juice.
  11. Remove fish when done and rest on a plate.
  12. Add chopped cilantro, if using Allow lime juice to thicken slightly and mingle with oil and fish juices.
  13. Pour on top of fish and top with toasted garlic.
Most Helpful

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!

Yrhaven (aka Condiment Queen) February 07, 2009

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.

sugarpea September 11, 2003