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BUTTER FISH

4 Portions

INGREDIENTS

PROCEDURE

Huichol Habanero sauce to taste.
4 tilapia fish fillets of approx. 180g each. Or your preferred fish fillets.

4 tbsp butter.

1 tbsp extra virgin olive oil.

8 garlic cloves finely sliced.

Salt and pepper to taste.

Fresh salad to accompany (lettuce, tomato slices, onion and sweet corn kernels).

In a bowl season with lemon juice, salt and pepper the fish fillets, cover it with film transparent or cover and refrigerate for 30 minutes.
In a frying pan over low heat, heat the butter and olive oil. Fry the garlic for a minute and remove before it browns so you don’t know bitter, reserve.
Brown the fish fillets in the same pan together with the remaining butter, two minutes per side.
Serve immediately, top with roasted garlic and Huichol habanero sauce to taste.
Accompany with fresh salad.