Cod with Garlic
Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minFresh cod gets a lime juice bath, then hits a hot skillet slicked with garlic-infused butter until the outside crisps up golden while the inside stays moist and flaky.
The sauce practically makes itself. Toasted garlic goes back into the pan with reserved lime juice and a handful of fresh cilantro that wilts into something vibrant and fragrant.
This has the bold, clean flavors of Latin American cooking without a long ingredient list. Just good fish, good garlic, and a squeeze of lime.
Pro Tips
- Watch the garlic closely. You want it light golden, not dark. Burnt garlic turns bitter fast and there’s no saving it.
- Pat the fish dry before flouring. Moisture is the enemy of a crisp crust. A quick blot with paper towels makes all the difference.
- Serve immediately. The cilantro-lime sauce is best when it hits the plate while still sizzling. Waiting dulls the brightness.
Ingredients
Directions
Rinse the fillets and pat dry. Place the fillets in a glass or enamel coated dish with 2” sides, and sprinkle with the lime juice.
Cover with plastic wrap and refrigerate for 1 hour.
In a large heavy skillet, combine the oil and butter and heat over medium heat.
Add the garlic and sauté only until light brown; be careful not to burn or the dish will be bitter.
Using a slotted spoon, remove the garlic and set aside; remove the pan from the heat, but hold for cooking the fish.
Remove the fish from the dish, reserving the lime juice, and pat dry with a paper towel.
Dust it lightly with the flour and shake off the excess.
Warm the skillet over medium-high heat and quickly fry the fish 2 to 3 minutes per side, or until brown and crisp outside and just done on the inside.
Remove fish to a heated platter and keep warm while you finish the dish.
Return the garlic to the skillet and reheat.
Stir in the reserved lime juice, cilantro, and salt and pepper to taste.
Heat just until the cilantro begins to wilt.
Pour the sauce over the fish and serve immediately.
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