Filete de pescado al mojo de ajo

This Filete de Pescado al Mojo de Ajo recipe is one of the quickest ways to prepare fish filets. Just a few ingredients will render a delicious dinner in a matter of minutes. You can even use other types of fish, like cod, sole, or even salmon.

Course Main Course, Seafood

Cuisine Mexican

Keyword filete de pescado al mojo de ajo, How to make fish filets in garlic

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 307kcal

Author Mely Martínez

Ingredients

1-½ Lb. Tilapia or other fish fillets
1 Lime
Salt and pepper to taste
¼ cup vegetable oil (or a mix of half olive oil and half
vegetable oil)
6 garlic cloves thinly sliced
3 tablespoons parsley finely chopped
2 tablespoons flour optional, see note

Instructions

Season fish with salt, pepper and lime juice. Set aside while you prepare the rest of the ingredients.
Heat oil over low heat in a large frying pan. Once hot, fry the garlic slices until they are golden. Make sure to remove promptly once they are lightly golden, if you leave them longer they will get a bitter taste. This step takes a few seconds, so be very careful.
If using the flour, dust the fillets with the flour, very lightly. Now, turn the heat to medium high on the frying pan where you cooked the garlic. Once hot, add the fish and cook on both sides. The cooking time will depend on the fish’s thickness. It will be about 2-3 minutes
per side for those fillets about ⅓ inch thick, and about 5-7 minutes for thicker fillets. Do not turn the fish until every side is golden and cooked.
Remove this from the frying pan and place on a cooling rack with paper towel underneath to absorb any excess fat. To serve, garnish with the chopped parsley and golden garlic slices. (And if you add a little dab of butter, oh heavens!)

This dish is usually served with white rice, a salad or steamed vegetables, and a wedge of lime

Notes

This recipe usually doesn’t call for the use of flour, but if you don’t have experience cooking fish, or do not have a non-stick frying pan, then the use of the flour will help you obtain a golden fish filet, and keep it from sticking to the pan or breaking while cooking.

Nutrition