Season fish: Drizzle the fish with lime juice, sprinkle with salt. Set aside and refrigerate for 1 hour.
Use only Clarified butter (don’t think of using margarine)
Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips , but this is taking authenticity a bit too far
Remove the fish from the pan, and add additional butter if needed (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and saute garlic until it is a light brown color.
Do not allow it to burn, but do allow the garlic to take on some color and become slightly crisp. Squeeze in the lime juice.
Remove this from the frying pan and place on a cooling rack with paper towel underneath to absorb any excess fat. To serve, garnish with the chopped parsley and golden garlic slices. (And if you add a little dab of butter, oh heavens!)
Pour the hot butter/garlic mixture over the fish, and serve.
This dish is quite common in Southern MexicoTraditionally would be served with black beans (either whole or refried); perhaps a simple dish of rice, cooked in chicken broth with chopped cilantro and a few diced green chiles; a side relish of homemade fresh salsa