Pan-Cooked Grouper or Other Fillets with Killed Onions

• 1 large white onion, sliced
• Salt and black pepper
• 1/2 cup plus 2 tablespoons fresh lime juice
• 1/4 cup extra virgin olive or other oil
• 1 1/2 to 2 pounds fillets of grouper or other firm-fleshed fish, in 2 or 4 pieces
• 6 garlic cloves, thinly sliced
• Chopped fresh cilantro leaves for garnish

1. Peel and slice the onion; sprinkle liberally with salt and toss.
2. Let sit for 30 minutes or so, then rinse and toss with 2 tablespoons of the lime juice.
3. Put 3 tablespoons of the oil in a large nonstick skillet and turn the heat to medium-high.
4. Add the fish and cook, rotating if necessary but not turning, and sprinkling with salt and pepper as it cooks, until nicely browned on one side, 4 to 5 minutes.
5. Turn and lower the heat to medium; continue to cook until the fish is tender (a thin-bladed knife will pass through its thickest part with little resistance), another 2 to 5 minutes, depending on its thickness.
6. Transfer to a warm platter.
7. Add the remaining oil to the skillet along with the garlic and cook, stirring constantly, just until the garlic begins to colorless than a minute.
8. Turn off the heat, add the remaining 1/2 cup lime juice, and stir, scraping the bottom of the pan if necessary to incorporate the garlic, lime juice, oil, and whatever solids remain.
9. Taste and add more salt and pepper if necessary.
10. Pour over the fish, garnish with cilantro, and serve with the onion.

white onion, salt, lime juice, extra virgin olive, grouper, garlic, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pan-cooked-grouper-or-other-fillets-with-killed-onions-386161 (may not work)