Halibut with Zucchini and Toasty Roasted Garlic Mojo

I am a huge fan of Rick Bayless and was so excited when I received two of his cookbooks, “Fiesta at Rick’s” and “Mexican Everyday”.  It is a Saturday ritual at my house to take in an episode of “Mexico, One Plate at a Time”, to get the creative juices flowing on what to serve for dinner that night. I love his passion for making everyday a celebration.  Thank you for inspiring us Rick.

Adapted from Rick Bayless “Mexican Everyday” recipe “Snapper with Zucchini and Toasty Garlic Mojo”

Ingredients

1/3 cup olive oil

8 roasted garlic cloves

2/3 cup lobster broth

Salt

½ tsp ground black pepper

Four 4-5 oz halibut fillets

2 large zucchini cut into ½ inch cubes

½ cup cilantro

1 large New Mexico hatch chili, roasted

Directions

Turn the oven on its lowest setting.  In a large skillet warm the olive oil over medium heat.  Add garlic and let it infuse for about 4 to 5 minutes.  With a slotted spoon, scoop garlic into a food processor, leaving as much oil as possible in the skillet.  Add broth to the processor along with ½ tsp salt, pepper and roasted green chili.  Blend until smooth

Return the skillet to medium high heat.  Season the fish with salt and pepper.  When the fish is nicely browned underneath, flip the fish and brown on the other side, until the fish gives a slightly under firm pressure from your finger.  Remove fish and transfer to an oven proof dish and place in the oven to keep warm.

With the skillet still over medium high heat, add the zucchini and cook until lightly browned but still crunchy, about 6 minutes.  Add the garlic mixture and cilantro.  Stir until the sauce comes to a boil.  Taste and season with more salt more if needed.

Spoon the zucchini and sauce over and around the halibut and serve right away.  I like to garnish it with a little avocado and cilantro.  I completed our dinner by cooking up some steak and sautéing some asparagus.  Indulge!