Yucatán fish with crisp garlic from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 447) by Amanda Hesser

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Notes about this recipe

  • Laura on December 21, 2014

    Pg. 431. Made this tonight for dinner and it was good, if nothing special. I used turbot fillets which were very thin, so did not turn them. I really wish I had cooked the tomatoes and the other sauce ingredients separately because the tomatoes were not cooked long enough before the fish was done. Did love how healthy and easy this was. I'd make it again.

  • PrincessK on February 02, 2011

    pg 431. per greeneggsandham "When I make this again... I will up the garlic and cilantro. My husband and I were fighting over the sauce, which is really like a cooked salsa. The garlic also becomes very mild as it is cooked. I would also season the fish before searing with salt and pepper and maybe a little cumin. I would also probably sear the fish on both sides before adding the lime juice." Also, since her fillet was very thick, she flipped it despite the admonition not to--no problem.

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