Lime-Cooked Fish with Crisp Garlic

• 1/4 cup neutral oil, like corn or grapeseed
• 5 garlic cloves, thinly sliced
• Salt to taste
• 4 large or 8 small fillets of flounder or other flatfish, 1 1/2 pounds or more
• 3 small hot dried red chiles, or to taste
• 1/2 cup fresh lime juice
• 1 cup cherry or grape tomatoes, optional
• 1/2 cup chopped fresh cilantro leaves

1. Combine 2 tablespoons of the oil with the garlic in a small heavy saucepan over medium-low heat.
2. Cook, shaking the pan occasionally, until the garlic browns, 5 to 10 minutes; season with a little salt and turn off the heat.
3. Meanwhile, put the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
4. A minute later, add the fish and chiles and cook, undisturbed, for about 2 minutes.
5. Reduce the heat to medium and add all but a tablespoon or two of the lime juice, along with the tomatoes if youre using them.
6. Cook for another 2 minutes or so, until the fish is cooked through.
7. (There is no need to turn the fish; if you are using shrimp instead of flatfish, stir occasionally.)
8. Transfer the fish to a platter.
9. Stir the cilantro into the pan juices and pour the contents of the pan over the fish, along with the garlic and its oil and the remaining lime juice.
10. Serve immediately.

neutral oil, garlic, salt, flounder, red chiles, lime juice, cherry, cilantro

Taken from www.epicurious.com/recipes/food/views/lime-cooked-fish-with-crisp-garlic-386158 (may not work)