Red Snapper Fillets with Mojo de Ajo
4 – 8 ounce snapper fillets
½ cup extra virgin olive
herbed sea salt
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!