Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder
Print Recipe
Serves 4 Pescado al ajillo con almendras y guajillo
Ingredients
  • 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
To Prepare
  • 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.
Ingredients
  • 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
To Prepare
  • 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.

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