INGREDIENTS

INSTRUCTIONS

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, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”