Fish In Garlic Sauce Pescado Al Mojo De Ajo Recipes

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MOJO DE AJO

'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.

Provided by Bill Echols

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 5



Mojo de Ajo image

Steps:

  • Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  • Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 3.2 g, Fat 9.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 50.1 mg, Sugar 0.1 g

6 dried chipotle chili pepper
1 cup extra-virgin olive oil
1 ½ cups chopped garlic
5 tablespoons fresh lime juice
½ teaspoon salt, or to taste

FISH IN GARLIC SAUCE (PESCADO AL MOJO DE AJO) RECIPE

Provided by á-708

Number Of Ingredients 9



Fish in Garlic Sauce (Pescado al Mojo de Ajo) Recipe image

Steps:

  • 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.

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
1/2 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

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)

Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 9



Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce) image

Steps:

  • Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
  • Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  • Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 7.1 g, Cholesterol 124.9 mg, Fat 53.1 g, Fiber 1.3 g, Protein 39.3 g, SaturatedFat 18.4 g, Sodium 281.7 mg, Sugar 0.3 g

½ cup olive oil, divided
½ cup butter, divided
1 head garlic, cloves peeled
2 limes, juiced
2 tablespoons white vinegar
salt and ground black pepper to taste
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
12 large jumbo prawns, cleaned
2 dried pasilla chile, seeded and sliced

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