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Pescado al Ajillo NicaragÃŒense
Flaky white fish fillets pan-seared and then simmered in a fragrant garlic-infused butter sauce with a hint of lime, a simple yet elegant Nicaraguan preparation.
ð§ ææ
- 4 large White fish fillets(such as tilapia, snapper, or cod, patted dry)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 6 tbsp Butter
- 8 cloves Garlic(thinly sliced)
- 2 tbsp Olive oil
- 2 tbsp Lime juice(freshly squeezed)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the fish fillets on both sides with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the fish fillets in the skillet.
- 3
Sear the fish for about 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
- 4
Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- 5
Pour in the fresh lime juice and stir to combine with the garlic butter. Return the fish fillets to the skillet, spooning the garlic butter sauce over them.
- 6
Simmer for another minute to allow the flavors to meld. Garnish with fresh chopped parsley.
- 7
Serve immediately, with sides like tostones, rice, or a simple salad.
ð¡ ããã®ã³ã
- âUse fresh garlic for the best flavor. Slicing it thinly ensures it cooks evenly.
- âDon't overcrowd the pan when searing the fish; cook in batches if necessary.
- âAdjust the amount of garlic to your preference.
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- Add a pinch of red pepper flakes to the garlic butter for a touch of heat.
- A splash of white wine can be added to the sauce before returning the fish to the pan.