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Fish Fillets in a Bath of Garlic

Source: Casual Cuisines of the World - Cantina
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Rating: 3   Reviews: 0  
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  Serves 6
Garlic sauce, known as mojo de ajo, is a favorite topping for Mexican seafood. This version adds a touch of ancho chili. Make the sauce quickly while the fish finishes cooking, and take care not to brown the garlic or chilies. Serve with red or white rice.
RECIPE INGREDIENTS
6 halibut or sea bass fillets, 6 ounces each
Salt to taste, plus 1 teaspoon
Freshly ground black pepper to taste, plus 1/2 teaspoon
8 tablespoons olive oil
20 cloves garlic, thinly sliced
1 dried ancho chili pepper, stemmed, seeded and chopped
2/3 cup fish stock or bottled clam juice
Juice of 3 limes
1/2 cup coarsely chopped fresh flat-leaf (Italian) parsley
Other necessary recipes:
Steamed Rice Red or Green Rice
Fish Fillets in a Bath of Garlic Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 350 degrees


Sprinkle the fish fillets with salt and pepper. Place a large cast-iron or other heavy-bottomed frying pan over medium-high heat. When hot, add 3 tablespoons of the olive oil. When the oil is hot, add the fish fillets and sear, turning once, until lightly golden on both sides, 1-2 minutes per side. Transfer the fillets to an ovenproof platter or shallow baking dish and place in the oven to finish cooking until opaque throughout, 3-5 minutes depending upon thickness of fillets.


Meanwhile, add the remaining 5 tablespoons olive oil to the same pan and place over medium-low heat. Add the garlic, the 1 teaspoon salt and the 1/2 teaspoon black pepper. Sauté for 1-2 minutes. Add the ancho chili and continue to sauté until fragrant, 1-2 minutes longer. Add the fish stock or clam juice and any juices that have collected in the platter or dish holding the fish fillets and raise the heat to medium-high. Boil until reduced by half, 1-2 minutes. Add the lime juice and parsley and bring to a boil, then remove from the heat.


Pour the sauce over the fish fillets on the platter. Or, if using a baking dish, transfer the fillets to a warmed platter and pour the sauce over the top. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 387
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 569mg
% Cal. from Fat: 51%
Cholesterol: 54mg
Protein: 37g
Spotlight Recipe Review See all 0 reviews »

Rating: 5
by: Nicholas Reviewed: 07/14/2010
Don't burn or brown the garlic - cook sauce slowly
recipes sounds fantastic . . . . I do similair things with shrimp but I use butter. Butter is not for frequent eating, but it makes for a great special occasion flavour with loads of garlic and parsley.
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