Pescado al Mojo de Ajo
Richard Lee Holbert
Fish in Garlic Sauce
Most French chefs go apoplectic at the thought of browning
garlic for fear that it will ruin the dish, but in Mexico they know
that a little browning gives garlic a unique, subtle flavor.
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
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
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.
Source : The Chef at wwrecipes.com