Crispy Cuban Fish
This dish was ultimately born by accident. I'm a lot better at handling my fish now, but it's broken apart on me countless times before! I make this fish like I would make a Cuban vaca frita -- shredded flank steak "fried" with tons of garlic and lime. And what goes better with lime than fish? Maybe some tequila, but that's another story.
2 tilapia filets, or any flaky white fish
2 garlic cloves, crushed
1 small yellow onion
the juice of 1 lime, plus extra wedges to serve
salt + pepper
* this serves 2; calculate one fish per person
1. In a large skillet, heat 1 tbsp of olive oil to medium-high heat.
2. Add the sliced onions and crushed garlic to the pan and cook until they are soft and lightly browned, about 5-8 minutes. If the onions and garlic are getting crispy, lower the heat.
3. Transfer the onions and garlic to a plate, and add another tbsp of olive oil to the pan. Salt and pepper the fish on both sides and place it in the pan.
4. Cook the fish for 3-5 minutes until crispy, then flip to cook the other side for another 2-3 minutes. If the fish breaks apart, that’s fine! – You are going to break it all up, anyway.
5. Add the onion and garlic back into the pan, and “scramble” it with the fish. Bring the heat up back up to high – this will help the fish get crispier. Toss it around constantly to prevent it from burning.
6. Turn off the pan and squeeze the juice of one lime over the fish.
7. Serve with extra lemon wedges.
Simply warm up some fresh corn tortillas and fill them the Crispy Cuban Fish. Top with ripe avocado slices and fresh cilantro.