Best Mojo De Ajo Para Pescados Mariscos Y Pollo Recipes

Mojo de Ajo image

Provided by Bill Echols

Time 30m

Yield 24

Number Of Ingredients 5

6 dried chipotle chili pepper
1 cup extra-virgin olive oil
1 ½ cups chopped garlic
5 tablespoons fresh lime juice
½ teaspoon salt, or to taste

Steps:

Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 3.2 g, Fat 9.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 50.1 mg, Sugar 0.1 g

Fish in Garlic Sauce (Pescado al Mojo de Ajo) Recipe image

Provided by á-708

Number Of Ingredients 9

4-6 fillets of firm white fish such as bass, catfish, or perch
Freshly squeezed lime juice
Salt
3 Tbs (45 ml) butter
3 Tbs (45 ml) vegetable oil
10-12 cloves garlic, thinly sliced
1/2 About 1/2 cup (125 ml) all-purpose flour seasoned with salt and freshly ground pepper
The juice of 1 lime
Chopped parsley for garnish

Steps:

Drizzle the fish with lime juice, sprinkle with salt, and refrigerate for 1 hour. Heat the butter and oil in a skillet over moderate heat and saute the garlic until golden brown, 3 to 4 minutes. Remove the garlic with a slotted spoon and set aside. Dredge the fish fillets in the flour mixture, shake off the excess, and saute in the butter and oil mixture until golden brown on both sides and cooked through. Transfer the fish to a serving platter. Add the reserved garlic, lime juice, and parsley to the pan and stir to loosen the brown bits in the bottom of the pan. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.