Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo

Pescado Sellado en Mojo de Ajo con Frutas Secas y Nueces
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 4


  • 2/3cupSlow-Cooked Garlic Mojo (stir before measuring, include about 1/4 cup oil in this quantity)
  • 1/2cup (about 2 ounces) coarsely broken or chopped pecans
  • 1cup (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)
  • 1/2cup fruity red wine
  • Salt
  • 4 5- or 6-ounce fish fillets - try meaty fish like halibut, snapper or mahi for good results
  • About 1/4cup coarsely chopped parsley


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.


  1. Great program. My wife and I are always looking for new creative ways of serving Seafood.
    Salmon, Mahi, Grouper & Shrimp

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