Shore Raw Bar and Grill’s Grilled Whole Fish with Mojo de Ajo Sauce
Mojo de ajo means “garlic sauce”. It’s popular in Mexico, Cuba, Chile and many Caribbean and Latin American countries and is great on seafood, chicken, vegetables, pasta and more. This recipe calls for a lot of garlic, so this is a good time to splurge on the pre-peeled cloves from your Grocery store’s produce section.
- 1 cup minced garlic about 48 large cloves
- 1 pint grapeseed oil or canola oil
- 1 cup fresh lime juice plus lime wedges for garnish, about 8 to 10 limes
- 1 Tablespoon salt
- 1 teaspoon red chili flakes
- 1 whole fish of choice deboned and butterflied, such as sea bass or red snapper
- Preheat your oven to 325 degrees. In an oven-safe pot, cover the garlic with the oil and bake for 30-45 minutes or until golden brown. Remove from oven. Add the lime juice, salt and chili flakes and let sit for 10 minutes. Season the mojo de ajo, if needed.
- Preheat grill to medium-high and brush the grates with more vegetable oil. Brush the fish all over with some of the mojo de ajo. Transfer the fish to the grill, skin-side down, and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the meat is opaque, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter and serve. Garnish with lime wedges and more mojo de ajo.
This recipe is courtesy of Shore Raw Bar & Grill in Austin.
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