INGREDIENTS

INSTRUCTIONS

Rinse the fillets and pat dry. Place the fillets in a glass or enamel
coated dish with 2" sides, and sprinkle with the lime juice. Cover
with plastic wrap and refrigerate for 1 hour. In a large heavy
skillet, combine the oil and butter and heat over medium heat. Add  the
garlic and saute only until light brown; be careful not to burn  or the
dish will be bitter. Using a slotted spoon, remove the garlic  and set
aside; remove the pan from the heat, but hold for cooking the  fish.
Remove the fish from the dish, reserving the lime juice, and  pat dry
with a paper towel. Dust it lightly with the flour and shake  off the
excess. Warm the skillet over medium-high heat and quickly  fry the
fish 2-3 minutes per side, or until brown and crisp outside  and just
done on the inside. Remove fish to a heated platter and keep  warm
while you finish the dish. Return the garlic to the skillet and
reheat. Stir in the reserved lime juice, cilantro, and salt and  pepper
to taste. Heat just until the cilantro begins to wilt.Pour the  sauce
over the fish and serve immediately.

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Nutrition (calculated from recipe ingredients)
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Calories: 547
Calories From Fat: 348
Total Fat: 38.6g
Cholesterol: 106.3mg
Sodium: 1039.4mg
Potassium: 805.2mg
Carbohydrates: 16.4g
Fiber: 3g
Sugar: 3.8g
Protein: 33.5g