Ingredients
1 skinless fillets of any
1 mild white fish
1 flour
1 clarified butter
1 a lot of garlic)
1 juice of one lime
1 additional lime wedges
Directions
Use only Clarified butter (don't think of using margarine)
Dust the fillets lightly with flour. Meanwhile, heat some of the
clarified butter in a frying pan until hot but not smoking. Saute the
fish until lightly browned (some Mexican cooks fry fish until it is
the approximate consistancy of our potato chips
this is taking authenticity a bit too far
:-).
Remove the fish from the pan, and add additional butter if needed
(you will want about 2-3 Tbsp. of melted butter per fillet to sauce
the finished dish). Add garlic to the pan and saute garlic until it
is a light brown color. Do not allow it to burn, but do allow the
garlic to take on some color and become slightly crisp. Squeeze in
the lime juice.
Pour the hot butter/garlic mixture over the fish, and serve.
This dish is quite common in Southern Mexico, and traditionally would
be served with black beans (either whole or refried); perhaps a
simple dish of rice, cooked in chicken broth with chopped cilantro
and a few diced green chiles; a side relish of homemade fresh salsa
(see Pico de Gallo).
Kathy in Bryan, TX
Servings: 1 batch
Pescado En Mojo De Ajo (Fish In Garlic Sauce) Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood; Vegetable
The History of Recipes
It is possible to trace the history of written recipes far back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Continuing our culinary historical journey, there are some recipe books which were published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the upper classes. Over the succeeding few hundred years, the powerful families of Europe competed with each other to offer the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications were in great demand, as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Pescado En Mojo De Ajo (Fish In Garlic Sauce) recipe.
