Rock Cod With Garlic                                                                     Rock  Cod with Garlic
 
      Yield: 4 Servings
 
  1 1/2 lb Fresh cod fillets
    1/4 c  Fresh lime juice
           -=PLUS=-
      1 tb Fresh lime juice
      1 ts Olive oil
      1 tb Unsalted butter
      5 tb Thinly sliced garlic
      3 tb Flour
      4 tb Coarsley chopped fresh
           Cilantro
           Salt and pepper
 
  Rinse the rock cod and pat dry. Place the rock cod 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 rock cod from the dish, reserving the lime
  juice, and pat dry with paper towels. Dust lightly
  with the flour and shake off the excess.
 
  Warm the skillet over medium-high heat and quickly
  fry the fish 2-3 minutes per side, or until brown
  and crisp outside and just done on the inside.
  Remove rock cod 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.