
Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
4 cloves garlic, minced
2 limes, juice and zest
¼ cup (60 ml) olive oil
1/8 teaspoon (0.75 ml) salt
1/8 teaspoon (0.75 ml) pepper
1 2.2-pound (1 kg) whole snapper, cleaned and scaled
1/4 cup (60 ml) canola oil
1/2 cup (120 ml) all-purpose flour
2 tablespoons (30 ml) cilantro, chopped
1 lime, sliced into wedges
16 tostones, warm
Method:
In a mixing bowl, whisk together garlic, lime juice, lime zest, olive oil, salt and pepper.
Place fish on a plate and cover with marinade.
Rub the marinade into the skin and flesh of the fish and refrigerate for 1 hour.
Preheat oven to 375 F (190 C).
In a large skillet, heat canola oil over medium-high heat.
Remove fish from refrigerator and roll in the flour, to coat.
Place fish skin-side down into hot oil, and cook for 4 to 5 minutes.
Flip and continue cooking for 4 to 5 minutes, until both sides of the fish are browned.
Transfer fish to a parchment-lined baking tray and place in the oven for 8-10 minutes.
Remove from oven, garnish with cilantro and lime wedges.
Serve hot with warm tostones.