| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Low-fat, Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh cod fillets |
| 1/4 |
c |
Plus (see next line) |
| 1 |
tb |
Fresh lime juice |
| 1 |
ts |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 5 |
tb |
Thinly sliced garlic |
| 3 |
tb |
Flour |
| 4 |
tb |
Coarsley chopped fresh cilantro |
|
|
Salt and pepper |
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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