Huachinango al Mojo de Ajo (Red Snapper with Garlic Butter)
Why this recipe works
- Sweet garlic depth: Cooking the garlic gently in butter draws out its savoury sweetness without letting it turn harsh or bitter.
- Crisp-edged fish: Drying the snapper before frying helps the surface sear cleanly and gives the skin, if used, a crisp finish.
- Bright finish: Lime zest and juice cut through the richness of the garlic butter and keep the dish fresh rather than heavy.
Get the most out of this recipe
Authenticity notes
- What mojo de ajo means: Mojo de ajo refers to a garlic-rich sauce where the garlic is cooked gently in fat until fragrant and mellow, not browned.
- Seafood-friendly sauce: The same garlic sauce is commonly paired with firm white fish, prawns, or other seafood because it adds richness without masking the main ingredient.
Texture tips
- For better browning: Pat the fish very dry before it hits the pan; surface moisture makes the fish steam instead of sear.
- Keep the fish just cooked: Remove the snapper once it turns opaque and flakes easily, as lean white fish can dry out quickly.
Common mistakes
- Browning the garlic: Keep the garlic butter over low heat. Once the garlic darkens, the sauce can become bitter.
- Starting the fish in a cool pan: Let the oil get properly hot before adding the snapper so the fish releases cleanly and develops a good sear.
Serving ideas
- Simple sides: Serve with rice, warm tortillas, black beans, or a crisp cabbage salad to catch the garlic-lime sauce.
- Fresh finishing touches: Extra lime wedges and chopped coriander bring brightness at the table.
Equipment you'll need
Ingredients
Instructions
- Pat the red snapper dry, then season all over with 1 tsp of the fine sea salt. Zest 1 lime and squeeze both limes, keeping the juice ready for finishing. Roughly chop the fresh coriander and thinly slice the garlic.
- In a large frying pan over low heat, melt the butter and add the garlic and chili flakes. Cook gently for 3 to 5 minutes, stirring often, until the garlic is fragrant and just turning pale gold; do not let it brown. Scrape the mojo de ajo into a small bowl and keep warm.
- Wipe out the pan, then heat the vegetable oil over medium-high heat. Add the red snapper skin-side down (if it has skin) and cook for 3 to 4 minutes until the skin is crisp and the fish releases easily. Turn and cook for 1 to 3 minutes more, until just opaque and cooked through.
- Return the pan to low heat and spoon the warm garlic butter over the fish. Add the lime zest and 2 tbsp of the lime juice, then sprinkle over the coriander and the remaining fine sea salt to taste. Serve straight away with extra lime juice at the table.
Recipe notes
Tips
- For the best sear, make sure the fish is very dry before it goes into the hot oil; moisture stops it crisping.
- Keep the garlic butter on a low heat so the garlic stays sweet; if it browns, it will taste bitter.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the fish is cooked until fully opaque and flakes easily.
Substitutions
- Replace vegetable oil with olive oil for a fruitier finish.
- Replace chili flakes with smoked paprika for a milder, smoky mojo.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat with a splash of water until piping hot, or eat cold in flakes with the sauce spooned over.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Fish Milk
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