📝 About This Recipe
A coastal Mexican classic, Pescado al Mojo de Ajo features tender white fish fillets bathed in a luxurious, fragrant sauce of slow-toasted garlic and buttery lime. This dish captures the essence of the Mexican Pacific, where the sweetness of caramelized garlic meets the brightness of fresh citrus. It is a masterclass in simplicity, transforming humble ingredients into a sophisticated, aromatic feast that is both rustic and elegant.
🥗 Ingredients
The Fish
- 4 pieces White fish fillets (Red Snapper, Tilapia, or Sea Bass) (about 6-7 oz each, patted very dry)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for light dredging)
The Mojo de Ajo Sauce
- 12-15 pieces Garlic cloves (finely minced by hand, not pressed)
- 1/2 cup Extra virgin olive oil (high quality)
- 3 tablespoons Unsalted butter (cubed)
- 3 tablespoons Lime juice (freshly squeezed)
- 1 piece Guajillo chile (seeded and cut into very thin rings or slivers)
- 2 tablespoons Fresh parsley (finely chopped)
Garnish
- 1 piece Lime wedges (for serving)
- 1 sprig Fresh cilantro (optional for extra color)
👨🍳 Instructions
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1
Begin by patting the fish fillets thoroughly dry with paper towels. This is crucial for achieving a golden crust rather than steaming the fish.
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2
Season both sides of the fillets generously with sea salt and freshly cracked black pepper.
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3
Place the flour in a shallow dish. Lightly dredge each fillet in the flour, shaking off all excess so only a translucent, dusty coating remains.
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4
In a large heavy-bottomed skillet, heat 2 tablespoons of the olive oil over medium-high heat until shimmering.
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5
Place the fillets in the pan (work in batches if necessary). Sear for 3-4 minutes per side, or until the edges are crisp and the fish flakes easily. Remove the fish to a warm plate and cover loosely with foil.
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6
Wipe out the skillet with a paper towel and reduce the heat to medium-low.
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7
Add the remaining olive oil and the cubed butter to the pan. Once the butter has melted and begins to foam, add the minced garlic.
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8
Sauté the garlic gently for 5-7 minutes. You are looking for a deep golden blonde color. Do not rush this; if the garlic turns dark brown, it will become bitter.
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9
About 2 minutes before the garlic is done, add the Guajillo chile slivers to the oil. They will toast and turn the oil a beautiful reddish-orange hue.
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10
Stir in the fresh lime juice. The sauce will bubble and emulsify slightly. Season the sauce with a pinch of salt.
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11
Add the chopped parsley to the sauce and stir to combine.
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12
Return the fish fillets to the pan for 30 seconds, spooning the hot garlic oil over them to glaze.
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13
Transfer the fish to serving plates, ensuring every fillet is topped with a generous portion of the toasted garlic bits and chile slivers.
💡 Chef's Tips
Always mince the garlic by hand rather than using a garlic press to ensure even toasting and prevent burning. If you prefer a spicier kick, replace the Guajillo chile with Chile de Árbol slivers. Use a high-smoke point olive oil for frying the fish, but save your best extra virgin olive oil for the sauce itself. Don't skip the flour dredge; it creates a 'micro-crust' that holds the garlic sauce beautifully. If the garlic starts browning too fast, immediately add the lime juice to drop the temperature of the oil.
🍽️ Serving Suggestions
Serve alongside Mexican red rice (Arroz Rojo) to soak up the extra garlic oil. A simple side of sliced avocado and vine-ripened tomatoes balances the richness of the butter sauce. Pair with a crisp, cold Mexican lager or a chilled Sauvignon Blanc. Warm corn or flour tortillas are essential for making small, flavorful tacos with the flaked fish. A side of steamed seasonal vegetables or a light slaw provides a refreshing crunch.