Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo


  • 2/3 cup Slow-Cooked Garlic Mojo (stir before measuring, include about 1/4 cup oil in this quantity)
  • 1/2 cup (about 2 ounces) coarsely broken or chopped pecans
  • 1 cup (about 5 ounces) coarsely chopped dried fruit—I love a mixture of dried apricots and prunes, though made with a single fruit it’s good, too
  • 1/2 cup fruity red wine
  • Salt
  • 4 5- or 6-ounce fish fillets – try meaty fish like halibut, snapper or mahi for good results
  • About 1/4 cup coarsely chopped parsley (or cilantro)


  • Large Skillet
  • Cutting Board, Knife
  • Sauce pan for Mojo


  1. Spoon a couple of tablespoons oil off the mojo de ajo into a very large (12-inch) skillet. Scrape the remaining mojo into a small saucepan and add the nuts, dried fruit, wine and 1/2 teaspoon salt. Simmer over medium heat until the wine has reduced and the nuts and fruit start to slowly sizzle in the oil, about 5 minutes; reduce the heat to low.
  2. Set the skillet with the oil over medium-high heat. When hot, sprinkle both sides of the fish fillets with salt and lay them into the oil. When brown underneath, about 3 minutes, flip the fillets over and cook the other side until the fish is as done as you like—about 3 minutes more for medium-done halibut or snapper. Transfer to warm dinner plates. Stir the parsley into the fruity, nutty mojo and spoon it over the fish. Serve right away.

*Courtesy Rick Bayless. Serves 4.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.