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.
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
Preheat oven to 350 degrees.
Sprinkle 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 garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Saut
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.