Garlic is one of my favorite foods. If you are a garlic lover, like me, you have to try this dish.
Pescado al Ajillo is a popular dish on the Atlantic Coast of Colombia. I went to Cartagena de Indias on vacation about fifteen years ago. We visited a small family restaurant that specialized in traditional Colombian food and I ate robalo al ajillo with patacones. It was absolutely fantastic!
I made my fish with garlic sauce using swordfish, but you can use any other firm white fish fillets, such as snapper, cod, flounder, sea bass, halibut or tilapia. They will all work beautifully for this dish.
2 pounds swordfish or any other white fish, cut into 4 pieces
Salt and pepper
1/4 teaspoon ground cumin
Garlic sauce or ajillo
7 garlic cloves, peeled
3/4 cup water
3 tablespoons butter
1/2 tablet chicken bouillon
- To make the fish: Season the fish with cumin, salt and pepper. Preheat the oven to 400F.
- Place in a baking dish in which they fit in a single layer. Cover with aluminum foil.
- Bake until the fish is opaque throughout when pierced with a knife, 10 to 15 minutes. The timing will depend upon the thickness of the fillets.
- Meanwhile make the ajillo: Place the garlic cloves and water in a blender and blend for about 1 minute.
- Transfer the garlic mixture to a saucepan over medium heat. Add the butter and chicken bouillon. Stir well and cook for about 7 to 8 minutes minutes.
- Transfer the fish to a serving plate and pour the garlic sauce over. Serve warm.