Red Snapper Fillets with Mojo de Ajo



  • 4 – 8 ounce snapper fillets

  • ½ cup extra virgin olive

  • herbed sea salt

  • black pepper


Mojo de Ajo

  • 4 cups onions, thinly sliced

  • ½ cup fresh garlic, finely chopped

  • ½ fresh lime juice

  • 2 teaspoons Himalayan salt

  • ½ cup hot canola oil



  • Rub fillets completely with olive oil, sprinkle with salt and pepper. Place on plate, leave at room temperature30 to 45 minutes.

  • On a hot grill place fillets down flesh side first for about 2 to 3 minutes. Flip to skin side and keep cooking about 6 to 8 minutes.

  • Remove fish from grill to plate. Add onions, garlic lime juice and salt. Heat canola oil until smoking hot, pour carefully over vegetables and fish.

  • We usually serve this with white rice on the side.

  • Serves 4 people. Enjoy!