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Ingredients
- Â Â Skinless fillets of any
- Â Â Mild white fish
- Â Â Flour
- Â Â Clarified butter A LOT of garlic)
- Â Â Juice of one lime
- Â Â Additional lime wedges
Directions
- Use only Clarified butter (do not think of using margarine)
- Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan till warm but not smoking. Saute/fry the fish till lightly browned (some Mexican cooks fry fish till 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 in additional butter if needed
- (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add in garlic to the pan and saute/fry garlic till it is a light brown color. Don't 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 warm butter/garlic mix over the fish, and serve.
- This dish is quite common in Southern Mexico, and traditionally would be served with black beans (either whole or possibly refried); perhaps a simple dish of rice, cooked in chicken broth with minced cilantro and a few diced green chiles; a side relish of homemade fresh salsa
- (see Pico de Gallo).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 241g | |
| Calories 876 | |
| Calories from Fat 822 | 94% |
| Total Fat 93.46g | 117% |
| Saturated Fat 58.32g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 667mg | 28% |
| Potassium 226mg | 6% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.76g | 1% |
| Protein 6.95g | 11% |
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