photo of fish with crispy garlic and lime

The crispy garlic is what makes this dish!


I made this delicious dish for dinner tonight and it was AMAZING if I do say so myself. My husband said he believes it is the best meal I have ever made…and that is saying a lot! I would have to agree, I served this with a romaine salad with lemon Parmesan dressing, another great recipe! Don’t you just love when you find a recipe and it turns out great! I have made a few that I did not post! This is one that you MUST try! It was so simple to prepare, takes very few ingredients, would be perfect for guest. NO BULL you have to try this recipe! Only thing I would do the next time I make it is add a little more garlic.  I know it sounds like a lot, but trust me that is what makes this meal! Be sure to brown it…but be very careful not to burn it. I stepped away from the stove for a few minutes, and had to make it again. It was worth it though!


1/4 cup vegetable oil
10 garlic cloves, thinly sliced
1 tsp kosher salt or to taste
4 large fillets (or 8 small) of flounder, or other flatfish (we use tilapia), about 1 1/2 pounds
3 small hot dried chiles, or a sprinkling of crushed red pepper or cayenne
1/4 cup lime juice
1 cup grape or cherry tomatoes
1/2 cup fresh cilantro, chopped

Combine 2 Tbsp of the oil with the garlic in a small, heavy saucepan over med-low heat. Cook, shaking occasionally, until the garlic browns (5-10 min). Season liberally with kosher salt and turn off heat.
Meanwhile, put the remaining oil in a large nonstick skillet over med-high heat. A minute later, add the fish and chiles and cook for 2 minutes. Reduce to med and add all but a Tbsp of lime juice and the tomatoes. Cook for another 2 min until the fish is cooked through. (turn the fish only if it is thick).
Transfer the fish to a platter. Stir the cilantro into the pan juices and pour the contents of the pan over the fish, along with the garlic and its oil and the remaining lime juice. Serve immediately.

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