Halibut with Zucchini and Garlic Mojo

We keep saying we should eat more fish but it never really seems to pop up on our weekly menu. I think somewhere in the back of my mind I think I don't really like fish. Then I have a dish like this & realize I am so wrong.

This dish from Rick Bayless' Mexican Everyday was just wonderful & perfect for Cinco de Mayo. The original recipe called for Snapper but suggested halibut, mahimahi, catfish or bass would work as well. Since our market had fresh wild halibut on sale I went for that. It was well suited to cooking on the skillet & came out very tender.

A great thing about this dish is everything is done in the same skillet, first the garlic, then the fish & finally the zucchini. According to the recipe this mojo is less rich than the traditional version & we enjoyed the lightness of it. It has a good garlic flavor but surprisingly doesn't overpower the fish or zucchini. Don't be tempted to skip the fresh lime to squeeze over the final dish, it really adds a little tang & brightness that made the flavor in my opinion.

Halibut with Zucchini & Garlic Mojo
(adapted for serving size from Mexican Everyday)

2 1/2 T olive oil
4 -5 cloves garlic, peeled & halved
1/3 c chicken broth
salt
pepper
10 oz halibut fillet, about 3/4-inch thick, skinned
1/2 lb zucchini, cut into 1/2-inch cubes
1/4 c fresh cilantro, chopped
1 lime, cut into wedges

Place the olive oil in a skillet & heat over medium heat. Add the garlic & cook until light brown about 4 minutes. Remove the garlic to a small food processor or blender leaving as much oil in the pan as possible. Add the chicken broth, 1/4 t pepper & 1/4 t salt to the food processor as well & blend until smooth. Set aside.

In the same skillet bring the heat up to medium-high. Salt & pepper the halibut. Lay the fish in the hot pan. Cook the first side until golden brown, 2 to 3 minutes. Flip & cook the second side another 2 minutes. The fish should give slightly to firm pressure. Put the fish on an oven safe tray & keep warm in low oven.

Keeping the skillet at medium-high heat add the zucchini. Cook until the zucchini is lightly browned, about 6 minutes. Add the garlic sauce and cilantro to the pan & bring to a boil. Serve the zucchini & fish with the sauce over them. (We also served it with rice & I really liked them all mixed together.)

Serves 2

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