Pan-Cooked Grouper or Other Fillets with Killed Onions

1. 1

   Peel and slice the onion; sprinkle liberally with salt and toss.

2. 2

   Let sit for 30 minutes or so, then rinse and toss with 2 tablespoons of the lime juice.

3. 3

   Put 3 tablespoons of the oil in a large nonstick skillet and turn the heat to medium-high.

4. 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. 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. 6

   Transfer to a warm platter.

7. 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. 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. 9

   Taste and add more salt and pepper if necessary.

10. 10

    Pour over the fish, garnish with cilantro, and serve with the onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.