Pescado Al Mojo de Ajo
Ingredients for Garlic Mojo:
4 large heads garlic or 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
Ingredients for Pescado Al Mojo de Ajo:
4 filet Mahi Mahi ( any white fish will do)
sliced garlic (for decoration)
Directions for Garlic Mojo:
Heat the oven to 325˚.
Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.
Stir the garlic, oil and salt together in an 8x8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about
45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.
Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.
This mojo will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered.
Directions for fish:
brush each filet with Garlic Mojo
lay garlic slices on top if broiling
broil or grill for about 3 minutes on each side
place filets on serving plate
drizzle oil of the warm Garlic Mojo over fish with some of the broiled garlic on top
Ready to serve!!!
Yum!!
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