Fish filets with Mojo de Ajo sauce (hot garlic and onion dressing)--NEW
Recipe: Fish filets with Mojo de Ajo sauce (hot garlic and onion dressing)--NEW NEW
This is an easy dish to make. I will warn you that it’s FULL of flavor. The garlic breath it will produce could potentially linger for days; just like the blackening spice effect. I can still taste last night’s effort even though I’ve brushed my teeth twice this morning already. The mouthwash and then the syrup from breakfast haven’t even quite toned it down yet.
5 – 7 whole garlic cloves. Peeled, crushed and coarsely chopped
1/3 cup of olive oil
1 medium onion, peeled and thinly sliced
3 Tbl of fresh lime juice
4 fish filets. I used sole but you could also use red snapper, trout, tilapia, catfish, or several others.
Flour for dusting the fish
Paprika, salt, pepper and/or blackening spice mix to taste
1 Tbl of butter
1 Tbl of olive oil
For the “sauce”. Heat the olive oil in a saute pan and add the garlic. Saute on medium for less than a minute. Don’t brown the garlic or it begins to taste burned. Add the onions. You are just barely going to heat them. They will still be springy to the touch and not weathered and wilted. The immediately add the lime juice and stir. Take off the heat. Add a bit of salt if it pleases you. Now turn to the fish.
I don’t make the fish until everything else is done because you want to eat this dish as soon as the fish comes out of the pan.
For the fish:
In a ziplock bag, put in a few Tbl of white flour. Add each fish fillet one at a time and toss to lightly dust the filet with the flour. Remove and set aside. Do the other filets the same way. Then sprinkle salt, pepper and your spices on the fish. If you don’t want any “spice/heat” from the fish just sprinkle on paprika to give it some color. If you want blackened flavor add the blackening spices on the top of the fish filets. Gently press your spice mixture so it adheres to the fish.
Heat the butter and olive oil in the pan. When melted and mixed add the fish filets spice-side down. Saute on medium high for up to 3 minutes. This thin fish does not take long to cook. Then gently take a large spatula and turn the fish over. Cook on the other side just a minute until you are sure the fish is completely cooked. The final amount of time will depend on how thick your fish is. Check the fish for doneness by cutting a bit into the thickest part. If it’s white and no raw parts are showing your fish is done.
Plate your fish and divide the sauce amongst the four dishes. You’re all set.
I served this dish with sautéed red and yellow bell peppers for color and a sliced avocado half (per person) with a sprinkle of sea salt. One healthy meal.
Enjoy. Cheers! Zola
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