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Grilled Fish Mojo de Ajo with Mexican Creamed Broccoli
This is a typical Mexican fish recipe and you can use your favorite kind of fish to make it. Tuna, cod, and shark are all good, or you might want to make a grilled striped bass recipe or even use shrimp or another kind of shellfish. Since the mojo de ajo is a simple combination of garlic, butter and lime juice, this sauce suits nearly any kind of fish or shellfish. Be careful when adding the lime juice to the hot buttery garlic mixture, by the way, because it can spatter.
This grilled fish mojo de ajo recipe is great with Mexican side dishes like corn tortillas or black beans and rice. It would also go well with a green salad or Caesar salad recipe.
Be careful not to grill the fish too long. If you are using albacore tuna (which is actually one of the tastiest fish to serve with mojo de ajo), grill it to medium rare. You can grill the fish until it flakes but be careful not to cook it any longer because fish dries out quickly if you overcook it.
How to Make Grilled Fish Mojo de Ajo
Ingredients -
4 filets tuna, shark, striped bass or similar, 6 to 8 oz each
Canola oil, as needed
Salt and black pepper, to taste
Paprika, for rubbing
2 limes
4 cloves garlic, smashed then thinly sliced
⅛ stick butter
Chopped cilantro, for garnish
2 cups boiled rice or Spanish rice, to serve
For the Creamed Broccoli:
1 bunch broccoli
¼ teaspoon grated nutmeg
¾ cup skim milk
¼ cup heavy cream
6 tablespoons queso fresco
¼ teaspoon salt
⅛ teaspoon black pepper
2 smashed, peeled garlic cloves
Preparation:
Preheat the grill to medium. Rub the oil, salt, pepper, and paprika over the tuna and grill the fish until the flesh is opaque and flakes easily with a fork.
Melt the butter in a skillet over a low heat, then add the garlic and turn the heat up to medium.
Take the pan off the heat and squeeze in the juice from 1 lime.
Peel the broccoli stems and then chop the stems and florets.
Cook it in salted water for 5 minutes or until just tender.
Drain the broccoli in a colander and run it under cold water to stop it cooking any more.
Simmer the milk, garlic, cream, salt, pepper, and nutmeg until reduced to 2/3 cup and slightly thickened.
This will take about 10 minutes.
Add the broccoli and simmer for 2 minutes.
Process the mixture with an immersion blender or in a regular blender in batches.
Put the broccoli mixture back in the pan and stir in the queso fresco.
Use parmesan instead if you prefer.
You can simmer the broccoli puree a bit longer if you want it thicker.
Serve the grilled fish with the mojo de ajo sauce over the top and the creamed broccoli and rice on the side.
Cut the remaining lime into 4 wedges and serve with the fish. Scatter the cilantro over the top.
(Serves 4)
Photo Description:
Grilled fish mojo de ajo is a nice summer recipe and you can grill the fish outdoors, make the sauce outdoors too in a skillet over the grill and serve this dish with a salad instead of the rice and broccoli. If you are a fan of grilled striped bass recipes, you can use striped bass instead of the tuna but any fish goes with this tasty sauce really. This is a colorful and vibrantly flavored Mexican fish recipe, which the whole family will very much enjoy. It is not a very spicy dish but it is full flavored.
