Mojarra Frita a la Mexicana (Tilapia a la Mexicana

Ingredients:

-2 medium with slits cut on the side whole tilapias (opened up, cleaned, scales removed by scraping in opposite direction with a knife, remive all guts with hand, and those wierd things in the gills. Then with a knife scrape of anything greyish black inside it will make the fish bitter also don't cut or rip a sack near the head it will make it bitter just remove it whole rinse fish well don't be afraid to use your hands be SAVAGE) you can ask the lady in the market to dio this for you.

-6-8 cloves or more crushed minced garlic preferably mashed to a paste

-salt 1 teaspoon or more to taste

-ground black pepper 1 teaspoon

-1 large or 2 small tomatoes minced

-1/2 onion minced

-1 serrano chili pepper or jalapeno minced or sliced into thin rounds

-1/2 cup cilantro minced

Directions:

-Mix garlic, lime juice, salt and pepper together, rub all over the fish, and fill the slits with it to.

-Heat generous amount of olive oil on medium high in a pan and add fish pan-fry fish brown on both sides about 3 minutes on both sides (or until cooked, if the fish is big it will need more time until the meat is white) and set aside

-In dripping (what's left in the pan) sautee onions and chili pepper until translucent and fragrant. Add diced tomato and cilantro season with a little of salt

-Add fish back and cover with sautee. Cover and steam for about 5-1o minutes until tomatoes release some juice. It is not suppose to be a saucy dish.

serve with fried potatoes, guatemole and or rice