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Satisfying Fish!

BobS
BobS Posts: 2,485
edited November -1 in EggHead Forum
I was going through some old pictures and ran across an old favorite from a restaurant in Tampico, Mexico, where I lived for 10 years. They cooked theirs on a grill, but I figured the ceramic just kicked it up a notch.

I started by slicing a bunch of garlic and slow cooking it in EVOO, until it was soft and sweet and then I let it cool.

28-02-08PoachingGarlic.jpg

I spooned the garlic and part of the oil over the fish and broke up a dried chili de arbol for mine.

28-02-08PreppedCod.jpg

While the fish was cooking, I sliced a potato and browned it in the extra garlic oil.

28-02-08PlatedCod.jpg

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