Chile De Arbol
1 recipe found
Sea Bass With Garlic Chips and Salsa Macha
When I visited Veracruz, Mexico, a number of years ago, there was a wonderful seaside restaurant where the specialty was a whole fried fish topped liberally with lightly fried garlic chips, called huachinango (red snapper) al mojo de ajo. (“Al mojo de ajo” can also refer to more complex garlic sauces.) Here, a version of that preparation is employed for fish fillets. First, garlic slices are gently fried in oil until golden, and then the fish is fried in the same oil. The fish is then drizzled with salsa macha, which isn’t traditional but nicely complementary, and tucked into warm tortillas, making for wonderful tacos.
25m4 to 6 servings