Bring 6 quarts of water to boil and add 2 tbsp. of salt. In a 12-inch to 14-inch sauté pan, heat oil over medium heat until smoking and add garlic and lemon slices. Cook until softened and light golden-brown, 3 to 4 minutes. Add fish filets and hot pepper and cook until falling apart, 6 to 7 minutes.
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