| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican | 1 | Batch |
INGREDIENTS
| Skinless fillets of any | ||
| Mild white fish | ||
| Flour | ||
| Clarified butter | ||
| A LOT of garlic), A LOT of garlic | ||
| Juice of one lime | ||
| Additional lime wedges |
INSTRUCTIONS
1995 Use only Clarified butter (don't think of using margarine) Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips <crisps>, but I feel this is taking authenticity a bit too far :-). Remove the fish from the pan, and add additional butter if needed (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and saute garlic until it is a light brown color. Do not allow it to burn, but do allow the garlic to take on some color and become slightly crisp. Squeeze in the lime juice. Pour the hot butter/garlic mixture over the fish, and serve. This dish is quite common in Southern Mexico, and traditionally would be served with black beans (either whole or refried); perhaps a simple dish of rice, cooked in chicken broth with chopped cilantro and a few diced green chiles; a side relish of homemade fresh salsa (see Pico de Gallo). Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1262
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 35.7mg
Sodium: 327.9mg
Potassium: 607.8mg
Carbohydrates: 243.6g
Fiber: 8.7g
Sugar: 1.9g
Protein: 52.6g