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Pescado al Ajillo

Pescado al Ajillo is a classic Spanish dish featuring tender white fish fillets infused with rich garlic and olive oil flavors, complemented by a touch of lemon and fresh parsley.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
30 min
Cost
Cost
Medium
Calories
350
Protein
42g
Sugar
0g
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Pescado al Ajillo

Background and History

Pescado al Ajillo is a traditional dish originating from the coasts of Spain, particularly popular in many Latin American countries. The name "al ajillo" implies that the primary seasoning ingredient is garlic, which is a beloved component in Spanish cuisine. This dish highlights the vibrant food culture of Spain, where fresh seafood is often paired with locally grown garlic and subtle spices. It's a delightful representation of how simple ingredients can be transformed into a culinary marvel with a focus on fresh flavors and minimal preparation.

Ingredients

Preparation

Before starting with the cooking timer, gather all your ingredients on your counter and measure them out for easy use. First, pat the white fish filets dry with paper towels, this helps to ensure they sear nicely. Season both sides of the fish fillets with salt and black pepper. Slice the garlic cloves thinly, and chop the fresh parsley. Juice and zest the lemon, keeping them separate.

Cooking Process

Step 1: Searing the Fish

Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the white fish filets to the pan. Allow them to cook undisturbed for about 4-5 minutes on one side, then turn them over gently and cook for another 3-4 minutes. They should be golden brown and just about cooked through. Remove the fish from the pan and set aside.

Step 2: Preparing the Garlic Sauce

In the same skillet, add the remaining 2 tablespoons of olive oil and unsalted butter. Once the butter has melted, add the garlic. Cook, stirring occasionally until the garlic is a light golden brown, about 2 minutes. Be careful not to burn the garlic, as it will turn bitter.

Step 3: Deglazing and Sauce Building

Pour in the white wine and let it bubble up, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 2-3 minutes. Squeeze in the juice of the lemon and add the lemon zest for a fresh, zesty kick.

Step 4: Reuniting the Fish and Sauce

Return the white fish filets to the skillet, nestling them into the garlic sauce. Let them simmer gently in the sauce for about 2-3 minutes, allowing the flavors to meld together. Sprinkle the fresh parsley over the fish before serving for a burst of freshness.

How to Enjoy

Pescado al Ajillo is best enjoyed with a side of crusty bread or steamed potatoes, which are perfect for soaking up the tangy, garlicky sauce. Pair the meal with a crisp, chilled white wine such as a Sauvignon Blanc or Pinot Grigio to enhance the citrus notes and complement the garlic-infused flavors. Set the table preferably outdoors during warm weather, and savor the dish surrounded by good company to mimic the true Mediterranean dining experience.

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