This is a common dish in the cocinas económicas of Isla Mujeres, though Leonore’s version is anything but that. It is best served as she does, with rice, black beans, marinated onions, hot sauce and fresh hot tortillas.
Rinse the fish filets. Marinate them for 2 hours in the lime juice and Worcestershire in a nonreactive bowl. Just before cooking, sprinkle the fish with garlic salt, pepper, and salt, and press the fresh garlic onto the fish.
Heat the butter in a frying pan over medium to medium-high heat. When the butter begins to sizzle, carefully add the fish (it will splatter) and cover with a splatter screen. Sauté the filet five minutes on each side or until golden brown on both sides. Drain the fish on the splatter screen for a few minutes and then serve immediately.
Sprinkle with hot sauce of choice.