Lime-Cooked Fish with Crisp Garlic

Name: Lime-Cooked Fish with Crisp Garlic
Yield: 4 servings
Ingredients: 1/4 cup neutral oil, like corn or grapeseed; 5 garlic cloves, thinly sliced; Salt to taste; 4 large or 8 small fillets of flounder or other flatfish, 1 1/2 pounds or more; 3 small hot dried red chiles, or to taste; 1/2 cup fresh lime juice; 1 cup cherry or grape tomatoes, optional; 1/2 cup chopped fresh cilantro leaves

December 14, 2011

Limes and hot weather go together; I first had this at a three-walled restaurant in a Yucatán port on the Gulf of Mexico. I loved it immediately, and I love it still. It works just as well with shrimp as it does with flatfish. As for the chiles, the amount is your call. I like just a touch of heat—a pinch of cayenne does the trick for me—but this dish is often prepared scorchingly hot. Serve with rice (Mexican Rice, page 517, is good), or tortillas.

Recipe notes

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