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Sautéed Fish Fillets with Golden Garlic and Lime |
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Serves: 4
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(Pescado al Mojo de Ajo)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Very fresh white fish fillets, such as red snapper, rock cod, or sole are wonderful with golden bits of garlic. Fish cooked this way is popular along the Pacific coast and in the state of Sonora.
4 (6- to 7-ounce) white fish fillets, such as snapper as cod, each about 3/4-inch thick
2 teaspoons fresh lime juice
1/4 teaspoon salt, or to taste
1/4 cup olive oil
4 cloves garlic (medium), finely chopped
1 tablespoon vegetable oil
1 tablespoon chopped fresh cilantro
Lime wedges
1. Rub lime juice over the fish and sprinkle with salt. In a small skillet, heat the olive oil over medium heat and cook the garlic, stirring, until it begins to brown lightly, about 2 minutes. (Take care not to burn, or the garlic will be bitter.) Remove from the heat and reserve in the pan.
2. Heat the vegetable oil in a large nonstick skillet and cook the fish about 3 to 4 minutes per side or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with some of the browned garlic and a drizzle of the oil spooned over each fillet. Sprinkle with cilantro. Garnish with the lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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