Pescado al mojo de ajo – fish fillets in garlic butter with rice

Ingredients for 4 portions

• 650 gTilapia fillet, 4 fillets
• 1Lime, juiced
• to tasteSalt
• to tasteBlack pepper
• 3 tbspPlain flour
• 2 tbspRapeseed oil, for frying
• 4 tbspButter
• 8 clovesGarlic, finely chopped
• 2 tbspParsley, chopped

On the side

• 250 gRice, long-grain
• 1 tbspRapeseed oil, for the rice
• ½Yellow onion, finely chopped
• 1 cloveGarlic, finely chopped, for the rice
• ≈ 550 mlWater, hot
• 1 cubeChicken stock
• ½Lettuce, shredded
• 2Tomatoes, sliced
• 1Avocado, sliced
• 2Limes, in wedges

Method

1. Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
2. Heat the oil for the rice in a saucepan over a medium heat and fry the rice, stirring often, for about 5 minutes, until opaque white. Stir in the onion and garlic and fry for 1 minute more.
3. Pour in the hot water, crumble in the stock cube and add salt. When it boils, cover, turn the heat right down and cook for 18 minutes without lifting the lid.
4. Meanwhile, pat the fish fillets dry with kitchen paper and season with the lime juice, salt and pepper.
5. Make the salad: shred the lettuce, slice the tomatoes and avocado and cut the limes into wedges.
6. Melt the butter in a small pan over a low heat and cook the garlic for about 5 minutes, stirring, until pale golden. Burnt garlic turns bitter. Set aside.
7. Dust the fillets lightly with flour. Heat the oil in a large frying pan over a medium-high heat and fry the fish for 3 minutes per side, until golden and it flakes easily.
8. Pour the garlic butter over the fish, let it heat through for 1 minute and scatter with the parsley.
9. Fluff the rice with a fork and serve the fish with its garlic butter, the rice, the salad and lime wedges.

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