Pescado al mojo de ajo (fish in toasted garlic)

Bill Moran sent me the following recipe from his book Cocina Ranchera, a book on Mexican ranch cooking. In fact, he has 4 different cookbooks, and they all sound super delicious. Click on this link for more information.

Loyal readers may remember a post from almost 4 years ago now, "Mojo de ajo prawns (crayfish)". This is a similar recipe except with fish, but the basics are the same, you can use mojo de ajo for shrimp or other seafood as well.

Here is what he wrote about the recipe:

I enjoyed this dish very much at Restaurante René in Nuevo Progreso, Mexico in the state of Tamaulipas. When I went back to get the recipe, on another visit, it wasn’t on the menu, so here is my version. At Restaurante René the menu read Trucha al Mojo de Ajo, however, perch, catfish, red snapper, or other similar fish may be used. “Trucha” means trout.

And here it is:

6 to 8 Large Cloves Garlic, coarsely chopped
4 Catfish Fillets, 4 to 6 oz. each, sliced thin
3 to 4 TBS. Oil 1 TBS. Butter or Margarine
1 - 2 TBS. Cilantro, chopped 2 - 3 TBS. Fresh Lime Juice
Salt to Taste 1/2 C. Flour
1/2 C. Corn Flour

Rub fish fillets with lime juice coating thoroughly. Cover and refrigerate for 30 minutes.
Remove fish from refrigerator, dry with a paper towel, and dredge with the flour/corn flour mixture. Heat oil and butter in medium hot skillet. Add garlic and saute 30 or 40 seconds then add fish and fry until brown on both sides. Place cooked fish on platter and keep warm. Remove garlic from oil, add lime juice and cilantro and cook until cilantro is wilted. Pour lime juice, cilantro, and oil over fish fillets and serve.
Good with a tomatillo salsa on the side.

Delicious, I say!