A Coastal Classic: Mexico's Steamed Fish with Garlic & Lime (Pescado Empapelado al Mojo de Ajo)
Details
A light and healthy parcel of deliciousness, steamed to perfection with a garlicky punch.
Ingredients
Instructions
Prepare the Garlic Sauce (Mojo de Ajo)
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped garlic and salt, and fry while stirring constantly for about 15 minutes, or until the garlic is fragrant and lightly golden. Be careful not to let it burn. Remove from the heat, stir in the fresh lime juice, and set aside.
Assemble the Packets
Lay out four large rectangular sheets of aluminum foil. Lightly grease the center of each sheet with a bit of olive oil. Place one fish fillet in the center of each foil sheet.
Season and Top
Season the fillets with salt and pepper. Spoon the prepared garlic sauce evenly over the four fillets. Arrange three slices of tomato over each fillet, followed by a few slices of jalapeño (if using), a sprinkle of green onions, and a few cilantro leaves.
Wrap the Fish
To create a sealed packet, carefully fold the long sides of the foil up to meet in the middle, and crimp them together. Then, fold and crimp the ends to ensure the packet is completely sealed.
Cook the Fish
Place the foil packets on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the fish is cooked through and flaky. Alternatively, you can place the packets on a hot comal or grill over medium heat for a similar amount of time.
Serve
Carefully open the packets, as hot steam will escape. Serve immediately, either in the foil or plated, accompanied by white rice or a fresh green salad.
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