Mojo De Ajo Recipe

Pat the fish fillets or shrimp dry with paper towels. Place in a shallow dish and toss with 2 tbsp lime juice, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp olive oil. Marinate at room temperature for 10–15 minutes (do not marinate longer than 30 minutes for shrimp).

Roast/Caramelize the Garlic

Mince 6 of the garlic cloves finely and keep the remaining 4 whole (or roughly chopped) for a more textured mojo. In a small skillet over medium-low heat, add 4 tbsp extra-virgin olive oil and the butter. Add the minced garlic and cook gently, stirring frequently, until the garlic becomes soft, fragrant and just begins to turn golden, about 4–6 minutes. Do not let it burn.

Add the whole/chopped garlic to the pan for additional roasted flavor and continue to cook 2–3 minutes until they are softened and slightly caramelized.

Stir in 2 tbsp extra-virgin olive oil, 1 tsp brown sugar or honey, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp red pepper flakes if using. Cook gently 1 minute to bloom the spices.

Remove the pan from heat and whisk in 1 tbsp fresh lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust salt or lime as needed. Keep the mojo warm while you cook the fish/shrimp.

Meanwhile, in a small bowl combine the diced avocado, sliced onion, diced tomatoes, 2 tbsp chopped cilantro, 1 tbsp chopped parsley (if using), 1/2 tsp salt and 1/4 tsp black pepper. Gently toss to combine and refrigerate until ready to serve so flavors meld but avocado stays firm.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbsp olive oil and swirl to coat. When shimmering, add the marinated fish fillets (skin-side down if applicable) or shrimp in a single layer. Cook fish about 3–4 minutes per side (depending on thickness) until opaque and flaky; cook shrimp 2–3 minutes per side until pink and curled.

When protein is nearly done, pour the prepared mojo de ajo over the fish or shrimp in the pan and reduce heat to medium-low. Spoon the sauce over the protein, allowing it to simmer gently 1–2 minutes so the garlic flavors infuse and the sauce slightly reduces. For fish, spoon the sauce over the top to coat. For shrimp, toss gently to coat evenly.

Remove from heat and let rest in the sauce for 1 minute before plating.

If using canned black beans, warm them in a small saucepan over medium heat with 1 tsp olive oil and a pinch of salt until heated through (about 4–5 minutes). Stir occasionally.

Reheat or fluff 2 cups of cooked white rice. Divide rice and black beans between plates (about 1 cup rice and 1/2 cup beans per serving).

Place the cooked fish or shrimp on top of the rice. Spoon extra mojo de ajo from the pan over the protein and rice. Top with the avocado-onion-tomato mixture and sprinkle remaining cilantro.

Serve immediately with lime wedges to squeeze over the dish.