Filete de Pescado al Ajillo-Garlic Butter & Lime Cod
Delicious, easy and fresh! That is how I would describe this tasty filetes de pescado al ajillo!
Servings 2 Servings
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
Steamed Cilantro Lime Rice
1 cup long grain rice or jasmine rice
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.
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.