Yucatan Fish With Crisp Garlic

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

1. Combine 2 tablespoons oil with garlic in a small, heavy saucepan over medium-low heat.
2. Cook, shaking pan occasionally, until garlic browns, 5 to 10 minutes; season with a little salt and pepper, and turn off heat.
3. Meanwhile, put remaining oil in a large nonstick skillet over medium-high heat.
4. A minute later, add fish and chilies and cook, undisturbed, for about 2 minutes.
5. Reduce heat to medium and add all but a tablespoon or 2 of lime juice, along with tomatoes if desired.
6. Cook another 2 minutes or so, until fish is cooked through.
7. Do not turn fish.
8. Carefully remove fish to a platter.
9. Stir cilantro into pan juices and pour, with tomatoes, over fish, along with garlic, its oil and remaining lime juice.
10. Serve immediately.

neutral oil, garlic, salt, flounder, red chilies, fresh squeezed lime juice, cherry, cilantro

Taken from cooking.nytimes.com/recipes/10989 (may not work)