Paloma Blanca’s red snapper (Huachinango al mojo de ajo)

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  • 8 Red snapper filets
  • 1 lb Butter
  • 2 c Olive oil
  • 24 cloves Garlic, pureed
  • 24 cloves Garlic, minced
  • 7 oz Serrano chilies
  • 7 oz Dried serrano or arbol chilies
  • Fresh cilantro, chopped
  • Salt & pepper, to taste

This dish is famous worldwide. The sauce combines ingredients from the Old World (olive oil and garlic) and from the New World (chiles) to create an inspired sauce for this fish dish.

Place in a paella dish or large pan over low heat. Heat butter and oil in the pan, and add garlic and fresh or dried chilies. Season with salt and pepper. Cook over low heat.

Place half the mixture in another pan. Add the fish and cook over low heat for 20 to 25 minutes or until the fish is cooked.

To serve, cover the snapper with the garlic sauce and garnish with fresh chopped cilantro. The sauce can also be served over shellfish or meat.

Wine recommendation

Tanji’s wine recommendation, Heights Margarita. Paloma’s recommendation, Cakebread Chardonnay.

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