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Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)
Chillo al Ajillo (Pan Fried Red Snapper in Garlic Sauce)
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Cook Time:
7 minutes
Total Time:
27 minutes
Easy Puerto Rican-inspired citrus-garlic red snapper: crispy outside, tender inside.
Ingredients:
  • For the marinade:
  • 4 garlic cloves, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon extra virgin olive oil
  • 4 red snapper fillets, skin on
  • Juice of 1 lime
  • For the al ajillo, or garlic sauce:
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white vinegar
  • 2 teaspoons lime juice, freshly squeezed from about half a lime
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 1 tablespoon chopped cilantro, optional
  • To fry the fish:
  • 1/2 cup all-purpose flour, sifted, for dredging
  • 2 cups vegetable oil, for frying
Instructions:
  • Prepare the red snapper for marinating: Create 1/4-inch diagonal cuts on the red snapper skin. Using a mortar and pestle or a food processor, blend garlic, salt, pepper, oregano, and olive oil into a paste. Squeeze lime juice over both sides of the red snapper fillets, ensuring a thin layer of juice. Evenly distribute the garlic paste on each fillet. Refrigerate the fillets for 20 minutes as you prepare the al ajillo (garlic sauce).
  • Make the al ajillo sauce: Heat olive oil, butter, and garlic in a small saucepan over medium heat until simmering. Stir in vinegar and lime juice, then simmer over medium-low heat for 5 minutes. Season with salt and pepper, let cool for 10 minutes, then mix in cilantro. Transfer to a serving bowl and stir before serving. Refrigerate the sauce if making ahead; it will stay fresh for 2 days and can be enjoyed warm or cold.
  • Heat vegetable oil in a tall-sided 14-inch skillet over medium-high heat. Meanwhile, coat fish fillets with flour, shaking off any excess to leave a light dusting.
  • **Sear the snapper fillets:** When the oil shimmers in the pan, gently place two snapper fillets skin side down. Cook for 3 minutes, then carefully flip and cook for another 4 minutes until the fish turns opaque. Repeat with the rest of the fillets.
  • Place the fried fillets on a paper towel-lined platter to absorb excess oil, then keep them warm in the oven at 170°F as you continue frying the rest.
  • Serve the hot snapper with the garlic sauce on the side or spooned on top. Store leftovers in the refrigerator for up to 2 days and reheat in a 300°F oven or microwave until warmed through.

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