Pescado al ajillo translates to fish in garlic. What can I say about this dish, but wow! If you enjoy simple fish recipes, this is a must try! It literally melts in your mouth! A few years back I was collaborating with a seafood brand from Alaska. It gave me the opportunity to enjoy fresh fish of all kinds. I would challenge myself to develop new recipes using all that tasty fresh black cod, pacific cod and salmon. As you browse through this post, I will share some of those recipes below.
I did not grow up with many seafood recipes!
That is the truth! My parents were born and raised in Nuevo Leon, Mexico and beef, pork and chicken were the popular choices. Monterrey is popular for it’s carne asada, beef barbacoa and cabrito(baby goat). The only times I remember mom preparing any sort of fish was during lent. And once it a while there would be coctel de camaron. It was a luxury that my parents could not afford often with eight kids. Life is so different now compared to those days. They were special.
Seriously the hardest part of this recipe is mincing all that wonderful garlic!
I prefer mincing the fresh garlic by hand than using a garlic press or buying it from a jar. It would be easier to process it and grind it down in my molcajete if I needed it finer. The look of the minced garlic is classic in this type of dish. The farmers markets have plenty of fresh garlic right now and I am loving it! On occasion, I will add a bunch of fresh cloves to a jar and fill the jar with olive oil. This will preserve them for several months on the counter. I prefer that method over freezing the garlic.
Below is one of the many fish recipes that I shared a while back using the delicious fish from Alaska! Grilled Sable Fish!
Veracruz-Style White Fish! This is one of my favorites! Tender and flaky white fish with the brine of the capers and olives is so tasty!
Have you ever had Salmon Ceviche? Amazing! The salmon literally melts in your mouth! It is ready in minutes! Don’t wait to try this refreshing salmon recipe.
When you see the fish begin to open up as in the photos below you know it’s cooked all the way through.
Or you can take a fork and gently pull the fish. If it flakes easily, then it’s ready. If the fish is tough and a bit rubbery, then you have overcooked it. Fresh fish should only smell like the sea. If it’s fishy, then it’s old and I would start over! Lol! It happens sometimes.
Indoor grilled vegetables are easy and delicious!
I am really enjoying preparing grilled vegetables in my air fryer/grill! I preheat the grill option on high and then add the seasoned sliced vegetables that have been drizzled with olive oil in a single layer. Grill for 15 minutes, turning as needed. Simple!
Leftover grilled vegetables are delicious to add to salads and sandwiches the next day!
This is a delicious light meal for two people or slice the filets smaller and you can serve it as an appetizer for four people with saltine crackers or fresh make tostadas.
Find the Cilantro Lime Recipe in the notes of the recipe below!
Filete de Pescado al Ajillo-Garlic Butter & Lime Cod
Ingredients
- 2 8 oz cod fillets
- Salt and Pepper to taste
- 2 tbsps avocado or olive oil
- 6-8 cloves of garlic minced
- ½ tsp crushed chile piquin or crushed red pepper flakes
- 1 chile guajillo seeded, sliced into thin rings
- 6 whole chile de arbol stems removed
- 4 tbsps unsalted butter
- Juice of 1 lime
- ¾ c chicken seafood broth or a dry white wine
- 1 1/2 tbsps. parsley finely chopped
Instructions
- Season the fish lightly with salt and pepper on both sides. Set it aside.
- Preheat the oil in a large skillet at medium heat for 3 minutes.
- When it’s hot, add the seasoned fish. Sear for 4 minutes on the first side. Then flip the fish over and cook for another 1 minute.
- Add the butter, garlic, crushed chile, arbol and guajillo peppers. Stir gently around the fish. Squeeze in the lime and then pour in the broth. Again, season lightly with salt and pepper, reduce heat to low. Cook for 1 more minute. Garnish with parsley. Cover, remove from the heat and let it sit for 5 minutes. Yields two servings. Serve fish with some of the garlic butter sauce with favorite rice or pasta and grilled vegetables.
Notes
2 cups water
1/3 cup chopped cilantro
Juice of 1 large lime
3 teaspoons Knorr chicken bouillon(optional)
1 1/2 tablespoons olive oil
Pinch of pepper
Salt to taste Tips~If you don’t want to use the bouillon, just add water or chicken broth. Directions 1. In a medium sauce pan add the water, chicken bouillon and pinch of salt. Bring to a boil, add in the rice, pinch of pepper, olive oil, stir gently to combine.Taste for salt. Cover and reduce heat to low. Cook for 15 to 18 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. 2. After 10 minutes, fluff the rice with a fork, fold in the cilantro and squeeze in lime juice. Serve right away or cover and keep warm. Yields up to 6 servings.
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