Yucatan Fish With Crisp Garlic

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 1/2 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 Information

  • Nutritional analysis per serving (4 servings)

    267 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 76 milligrams cholesterol; 509 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.

30 minutes