Name: Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)
Yield: 4
Ingredients: For the marinade: -; 4 garlic cloves, crushed -; 3/4 teaspoon salt -; 1/2 teaspoon ground black pepper -; 1/2 teaspoon dried oregano -; 1 teaspoon extra virgin olive oil -; 4 red snapper fillets, skin on -; Juice of 1 lime -; For the al ajillo, or garlic sauce: -; 1/4 cup extra virgin olive oil -; 3 tablespoons unsalted butter -; 4 garlic cloves, crushed -; 1 tablespoon white vinegar -; 2 teaspoons lime juice, freshly squeezed from about half a lime -; 1/2 teaspoon salt -; Pinch of ground black pepper -; 1 tablespoon chopped cilantro, optional -; To fry the fish: -; 1/2 cup all-purpose flour, sifted, for dredging -; 2 cups vegetable oil, for frying -

Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)

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Ingredients for - Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)

1. For the marinade: -

2. 4 garlic cloves, crushed -

3. 3/4 teaspoon salt -

4. 1/2 teaspoon ground black pepper -

5. 1/2 teaspoon dried oregano -

6. 1 teaspoon extra virgin olive oil -

7. 4 red snapper fillets, skin on -

8. Juice of 1 lime -

9. For the al ajillo, or garlic sauce: -

10. 1/4 cup extra virgin olive oil -

11. 3 tablespoons unsalted butter -

12. 4 garlic cloves, crushed -

13. 1 tablespoon white vinegar -

14. 2 teaspoons lime juice, freshly squeezed from about half a lime -

15. 1/2 teaspoon salt -

16. Pinch of ground black pepper -

17. 1 tablespoon chopped cilantro, optional -

18. To fry the fish: -

19. 1/2 cup all-purpose flour, sifted, for dredging -

20. 2 cups vegetable oil, for frying -

How to cook deliciously - Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)

1. Stage

Score and marinate the red snapper: Score the skin of the red snapper with 1/4-inch diagonal cuts. Using a mortar and pestle or a food processor, mash or pulse the garlic, salt, pepper, oregano, and olive oil until they form a paste. Squeeze the lime juice onto both sides of each red snapper fillet. You don’t want to douse them with the lime juice; you’ll only need a thin layer of it. Divide the garlic paste equally among the fillets, then spread it onto both sides of each fillet. Allow the fish to marinate for 20 minutes in the refrigerator while you make the al ajillo (garlic sauce).

2. Stage

Prepare the al ajillo sauce: In a small saucepan, heat the olive oil, butter, and garlic together over medium heat. When the mixture begins to simmer, add the vinegar and lime juice to the pot. Reduce the heat to medium-low and simmer the sauce for 5 minutes. Add the salt and pepper to the sauce and remove it from the stove. Allow it to cool for 10 minutes. Stir in the cilantro before transferring the sauce to a serving bowl. The sauce will separate as it sits, so be sure to stir it before serving. If you plan to make this in advance, cover the bowl and store it in the refrigerator. The al ajillo sauce will keep for 2 days and may be served cold or warm.

3. Stage

Preheat your frying oil: In a 14-inch, tall-sided skillet or pan, heat the vegetable oil over medium-high heat. While you’re waiting for the oil to heat, dredge the fish fillets in the flour. Shake off any excess flour so all that remains is a light dusting.

4. Stage

Fry the fish fillets: Once the oil begins to ripple in the pan, or when it reaches 365°F, gently slide two snapper fillets into the hot oil, skin side down. Fry the fillets for 3 minutes before carefully flipping to the other side. At this point the fish is delicate, so when flipping, take care not to break the fillets apart. Fry for an additional 4 minutes, or until the flesh takes on an opaque white color. Repeat the cooking process with the remaining fillets.

5. Stage

Drain: Once the fillets have been fried, transfer them to a platter lined with paper towels to absorb any excess oil. Store the fried fish in a warm oven (set to 170°F) while you fry the remaining pieces.

6. Stage

Serve: Serve your snapper while hot with the garlic sauce on the side or spooned on top of the fish. Leftovers may be stored in the refrigerator for 2 days and reheated in a 300°F oven, or microwaved until warmed through.