Mojo de Ajo Garlic Sauce
Jump to recipeIngredients
- 1 to 2 lbs skinless fish fillets
- Salt and pepper
- 1 cup flour, for dusting
- Clarified butter or oil, for frying
- 1/2 cup butter
- 6 to 8 cloves garlic, sliced thin
- Crushed dried hot chiles, to taste
- 3 tbsp minced parsley
- 2 limes, zested and juiced
- Salt
Instructions
- 1
Salt and pepper your fish fillets. Let the salt sit for 10 minutes while you chop parsley and slice garlic. Add enough clarified butter or cooking oil to a pan and start heating it on medium. Set a cooling rack over a baking sheet in your oven and turn the oven to warm.
- 2
Once the fillets are slightly damp from the salt extracting moisture, dust them in flour, pressing it in well. Increase the heat to high to get the oil or clarified butter between 325°F and 350°F. When hot, fry the fish until golden brown on both sides, about 2 to 4 minutes per side depending on oil temperature and fish thickness.
- 3
Move the finished fillets to the cooling rack in the oven while you finish the rest.
- 4
When all fish is done, pour off the oil and wipe the pan out. Add the butter and melt it over medium heat. Add the sliced garlic and crushed dried chiles and cook until the garlic is tan, but not brown.
- 5
Turn the heat to low and start swirling the pan so the hot butter begins to swirl. Pour in the lime juice little by little until it emulsifies with the butter and garlic. Once emulsified, add the parsley, lime zest, and a little salt. Add black pepper if desired.
- 6
Return the fish to the pan and bathe them in the sauce for a moment or two. Move to plates and spoon the remaining sauce over each piece of fish. Serve with bread, rice, or potatoes.