If you are looking for a quick weeknight meal or appetizer for a small party, pescado al mojo is one of my go-to recipes. You start with all fresh ingredients and the results are delicious! This garlic and cilantro sauce is not only good for fish, but would be quite tasty with thinly sliced chicken tenders or shrimp! The cooking time on the chicken would be slightly longer, of course. Along with the tortilla chips, I would suggest serving this dish with some sliced artisan bread, such as a baguette. You will not want to leave any of that mojo sauce at the bottom of the bowl.
1pound firm white fish sliced into 1-inch pieces (cod, halibut or Alaskan white fish)
1 garlic bulb reserve 2 sliced cloves
2 serrano peppers sliced, reserve one sliced
1/2cup cilantro chopped
1/2cup olive oil
1 lemon juiced
1/3-1/2cup dry white wine or 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 pepper or any sweet variety, sliced thin
After you slice the fish, season lightly with salt and pepper. Set aside.
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.
Preheat oven to 400ºF.
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.
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.
You can slice the fish into smaller pieces to serve as an appetizer dish with tortilla chips.