Pan-Cooked Grouper or Other Fillets with “Killed” Onions

Name: Pan-Cooked Grouper or Other Fillets with “Killed” Onions
Yield: makes 4 servings
Ingredients: 1 large white onion, sliced; Salt and black pepper; 1/2 cup plus 2 tablespoons fresh lime juice; 1/4 cup extra virgin olive or other oil; 1 1/2 to 2 pounds fillets of grouper or other firm-fleshed fish, in 2 or 4 pieces; 6 garlic cloves, thinly sliced; Chopped fresh cilantro leaves for garnish

December 14, 2011

Like the preceding dish, this one is wickedly strong tasting, not fiery-hot but potent with garlic, onions (which are salted to “kill” their harshness), and lime. Not for the faint of heart, but many people (including me) love it. You can use any firm-fleshed white fish: halibut, swordfish, striped bass, red snapper, and so on. Ideally, you’d serve this with Mexican Radish Salad (page 172), along with some beautiful tomatoes. Rice and beans would also be good.

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