Almond, Guajillo and Garlic Flounder
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- 1 pound flounder or sole fish fillets
- 1/2 teaspoon kosher or sea salt
- Freshly Ground black pepper to taste
- 3 tablespoons unsalted butter divided
- 3 tablespoons vegetable oil divided
- 15 garlic cloves peeled and sliced
- 2 chiles guajillo stemmed, seeded, thinly sliced
- 1/3 cup slivered almonds
- 2 limes halved
- Season the fish fillets with the salt and pepper.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Once the butter melts and bubbles, add the fish fillets in a single layer, without overcrowding the pan (you can also cook them in two batches).
- Sear for 1 to 2 minutes per side. Before flipping, run a metal spatula under the fish to make sure there is a layer of butter and oil beneath the fish to make it easier to turn. Flip and cook for 1 or 2 minutes on the other side, until the fish is cooked though and can be flaked with a fork.
- Place the cooked fish on a serving platter.
- Add the remaining 1 tablespoon butter and 1 tablespoon oil to skillet, scrape the bottom of the pan well. Add the garlic and chiles guajillo, stir, and cook for half a minute before adding the slivered almonds. Stir as it all browns and crisps, no more than a minute. Scrape over the fish. Serve with halved limes and insist that your guests squeeze lime juice over the fish before they eat it.
4comments inAlmond, Guajillo and Garlic Flounder
Really nice dish! And so quick and easy to make! I used Sole, Aji Panca chiles and added Finger Lime Pulp. I had whole raw organic almonds in my pantry so I just sliced those.
I’m so glad you made the recipe your own, L.!
Thank you so much for your recipe Pati! I was watching PBS at my parents’ and your show was on. Afterwards, I went online looking for your website- and I found this recipe. My husband loved it. I found the 2 tablespoons of butter and 2 tablespoons of oil to be enough to cook the fish and the toppings. I’ll probably use less next time. I added the almonds first since I like them more toasted. I might have kept the guajillo and garlic on a bit too long after, the chile was a bit tough, but we ate this up just the same. Delicious. I’m actually drinking a cup of your chocolate caliente as I write this. I’ll be trying out more of your recipes. Thank you again for sharing.
Yay!!! I hope you love many more recipes and have lots of fun kitchen adventures in 2019, J.!