We ate quite a bit of fish in Ceiba.
This is as close as I can come to matching the taste. Garlic
This is just superb. Of this dish, my wife says, "This is an A+." She
grades everything I prepare and it helps me know what will be done again
in our kitchen.
1.5 pounds of 3/4" white fish filet
1/2 c. flour
3-4 T olive oil
garlic, minced (tons)
Wash fish and pat dry. Dust the fish in flour. Heat olive oil at medium,
keeping it just below smoking level. Cook one side, 3-4 minutes. Turn,
placing using a brush to "paint" the fish with the minced garlic. Cook
other side 3-4 minutes. Quickly turn one more time to heat surface side
Drain on paper towels. Dust with dried parsley flakes, paprika, salt,
Huge side of tossed salad, tortillas, and rice. Serve it up.
OK, I prepare just 1/2 pound - perfect for the two of us. We are heavy,
heavy garlic. To give you an idea, I use 4 nice sized cloves for 1/2 pound
of fish. When I turn the fish the last time, some stays on the fish and
some goes into the pan.
I cook fish longer rather than shorter. That is our preference. Use your
judgement on time.
Wonderful. Absolutely wonderful.