20 minutes
A flavorful dish featuring snapper fillets with cubed zucchini, enrobed in a toasty garlic mojo sauce.
0.25 fluid ounces
Garlic Clove, peeled and halved
each
0.25 fluid ounces
to taste
Ground Black Pepper, coarsely ground
teaspoons
Fish Fillets
0 oz
Zucchini, cut into 1/2-inch cubes
0 lb
Chopped Cilantro, loosely packed
cups
Lime, cut into wedges
each
1. Prepare the Garlic
In a 12-inch skillet, warm the olive oil over low heat. Add the garlic cloves and cook for about 4 minutes until soft and lightly browned. Remove the garlic with a slotted spoon and set aside, keeping the oil in the skillet.
2. Make the Garlic Mojo
In a food processor or blender, combine the cooked garlic with chicken broth, salt, and black pepper. Blend until smooth to create a garlic sauce.
3. Sear the Fish
Season the fish fillets with salt and black pepper. Heat the skillet with reserved garlic oil over medium-high heat. Sear the fillets for 2 to 3 minutes on each side until browned and firm to the touch.
4. Cook the Zucchini
In the same skillet, add the zucchini and cook for about 6 minutes until lightly browned but still crunchy. Pour in the garlic mixture and add the chopped cilantro. Bring to a gentle boil.
5. Serve the Dish
Arrange the fish fillets on plates. Spoon the zucchini and garlic sauce around the fish. Squeeze lime wedges over the top before serving.
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