Yucatan Fish With Crisp Garlic
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4tablespoons neutral oil, like corn or canola
- 5cloves garlic, peeled and thinly sliced
- Salt and pepper to taste
- 4large or 8 small fillets of flounder or other flatfish, 1½ pounds or more
- 3small hot dried red chilies, or to taste
- ½cup fresh squeezed lime juice
- 1cup cherry or grape tomatoes, optional
- ½cup chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
118 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 493 milligrams sodium
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.
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