Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from Chef Rick Bayless

Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo

Pescado Sellado en Mojo de Ajo con Frutas Secas y Nueces

Serves 4

Recipe from Season 7  Mexico - One Plate at a Time

Ingredients

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

Directions

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.

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.

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