Lime-Cooked Fish with Crisp Garlic

Limes and hot weather go together; I first had this at a three-walled restaurant in a Yucatán port on the Gulf of Mexico. I loved it immediately, and I love it still. It works just as well with shrimp as it does with flatfish.

As for the chiles, the amount is your call. I like just a touch of heat—a pinch of cayenne does the trick for me—but this dish is often prepared scorchingly hot.

Serve with rice (Mexican Rice, is good), or tortil