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Pescado
con Ajo (Garlic Fish)
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Saute slowly, over very low heat: |
| 6 - 8 |
cloves |
garlic, minced |
| 1/2 |
c |
olive oil |
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until the garlic begins to turn golden
colored. Strain the garlic and set aside. |
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Either fry in the garlic oil, or coat
with the oil and bake: |
| 4 |
filets |
fish |
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Top with the toasted garlic and serve
with wedges of fresh lime. |
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Notes &
Variations:
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A nice white fish, like tilapia, works well.
In Cuba, we had trout prepared this way. You can always fall back
on red snapper.
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If you fry the fish, you can coat it with
flour, seasoned with white pepper, first. For a more batter-like
coating, dip it in a beaten egg before flouring.
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