I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I've eaten a lot of good stuff. This series is the record of those adventures.
Can I be honest? I've been really losing momentum lately with this Bayless project. I hit some kind of whiny wall around the time I overcooked some good quality tuna. I was tired of braising stuff, I hated poblano chiles. It was too hard photographing food at night, blah, blah, blah.
It was during this bout of "cookbook ennui" that I made this dish and good lord, hold on cause Huachinango al Mojo de Ajo is not just fun to say, it's a game changer.
Mojo de ajo means bathed in garlic and that is a good way to explain this dish. First you pan fry up some snapper (or in my case halibut). It's important to season the crap out of your fish. It gives it this wonderful salty crusty finish which contrasts nicely against the silky sauce. Next up pan-fry any in-season vegetable of your choice (I chose zucchini) and then you dump in the mojo which is made with liberal amounts of oil and garlic, with a sprinkle of lime to liven things up. I didn't find this recipe on line but I did find one that is very similar for Mojo de Ajo Shrimp Scampi Pasta. Run don't walk to try it out. While you do that, I'll be over here behind my computer staring at this post and reminscing about this dish.