Pescado al Mojo de Ajo

Pescado al Mojo de Ajo is a flavorful Mexican dish that features fish sautéed in a rich garlic sauce, perfect for a low-carb lunch. This dish is not only delicious but also quick to prepare, making it an ideal option for a satisfying meal.

Ingredients

• White fish fillets (like tilapia or cod) - 300 grams
• Garlic - 6 cloves, minced
• Olive oil - 4 tablespoons
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
4. Carefully place the fish fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Remove the fish from the skillet and set aside on a serving plate.
6. In the same skillet, add the remaining 2 tablespoons of olive oil and lemon juice, stirring to combine with the garlic and any juices left from the fish.
7. Add the chopped parsley and red pepper flakes (if using) to the sauce, stirring for about 30 seconds.
8. Pour the garlic sauce over the fish fillets and serve immediately.

Nutrition

• Calories: 380
• Protein: 32 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 350 mg
• Cholesterol: 80 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Water: 0.4 L

Health Benefits

• High in protein, which is essential for muscle building and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

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