Garlic Fish (Pescado al mojo de ajo)

This starts out with a true whole head of garlic. Chop coarsely. You're cooking it for a bit, and finely minced pieces will burn too quickly.

Heat 1/4 cup olive oil on medium heat and add garlic. Sprinkle with salt. 

Cook gently until soft and very lightly browned. Pour into a small bowl. 

While the garlic is cooking, prepare your fish. This is a tilapia fillet. Sprinkle lightly with salt and lime juice. 

Dredge in flour for a very light coating. 

Turn heat up to medium-high and pour a little of the garlic oil back into the pan for frying the fish. 

Fry until browned on both sides and fish is opaque and flakes when poked with a fork. 

Remove to a serving platter. Spoon up some of the cooked garlic, straining out the oil as best you can. 

And sprinkle on top of the cooked fish. Serve with rice, beans, and salad. 

The leftover garlic oil and cooked garlic can be used in all sorts of other dishes, including garlic fried rice, brushed on crusty bread or pitas or naan, sauteed shrimp, pasta, etc.