Pescado al Mojo de Ajo y Cilantro (Fish in Garlic and Cilantro Sauce)
Pescado al Mojo de Ajo y Cilantro (Fish in Garlic and Cilantro Sauce)
Pescado al Mojo de Ajo y Cilantro (Fish in Garlic and Cilantro Sauce)
Pescado al Mojo de Ajo y Cilantro (Fish in Garlic and Cilantro Sauce)
Servings Prep Time
4appetizers 20minutes
Cook Time
25minutes
Servings Prep Time
4appetizers 20minutes
Cook Time
25minutes
Ingredients
  • 1pound firm white fishsliced into 1-inch pieces (cod, halibut or Alaskan white fish)
  • 1 garlic bulbreserve 2 sliced cloves
  • 2 serrano pepperssliced, reserve one sliced
  • 1/2cup cilantrochopped
  • 1/2cup olive oil
  • 1 lemonjuiced
  • 1/3-1/2cup dry white wineor you can use fish or vegetable broth
  • 1 bay leaf
  • 1teaspoon crushed oregano
  • 1/2teaspoon crushed cumin seeds
  • pinch of red pepper flakes
  • 1small red bell pepperor any sweet variety, sliced thin
  • salt
  • Fresh cracked pepper
  • lemonfor garnish
  • cilantrofor garnish
Instructions
  1. After you slice the fish, season lightly with salt and pepper. Set aside.
  2. In the blender, combine the sliced garlic (minus the two cloves in reserve), 1 serrano pepper and cilantro. Pulse to chop. Blend on high while you stream in the 1/2 cup of olive oil. Add a pinch of salt and pepper and continue to blend until mostly smooth.
  3. Preheat oven to 400ºF.
  4. Transfer garlic mixture to an oven safe skillet and heat to medium/low heat. Cook stirring often for 6 to 8 minutes. Add in the lemon juice, white wine, bay leaf, oregano, cumin and red pepper flakes. Season to taste with salt and pepper. Continue cooking for 2 minutes.
  5. Add in the bell pepper, reserved serrano, sliced garlic and fish. Gently fold all together, cover and finish cooking in preheated oven for 15 minutes. Garnish with fresh lemon juice and more cilantro.
Recipe Notes

You can slice the fish into smaller pieces to serve as an appetizer dish with tortilla chips.