Pescado en Mojo De Ajo (Fish in Garlic Sauce)
Skinless fillets of any mild white fish
Clarified butter (don't think of using margarine)
A LOT of garlic
Juice of one lime
Additional lime wedges
Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a
frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican
cooks fry fish until it is the approximate consistancy of our potato chips <crisps>,
but I feel this is taking authenticity a bit too far :-).
Remove the fish from the pan, and add additional butter if needed (you will want about 2-3
Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and
saute garlic until it is a light brown color. Do not allow it to burn, but do allow the
garlic to take on some color and become slightly crisp. Squeeze in the lime juice.
Pour the hot butter/garlic mixture over the fish, and serve.
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