91359 Mon May 03 21:22:53 -0700 2004 10 5 Texas 0 502135 I have a hankering for pescado al mojo de ajo. Las Manitas has it as a special either Thursday or Friday but it doesn't have the knockout punch I'm after (and I prefer a sauce rather than a coating). Anyone have a suggestion? Thanks! Mon May 03 21:22:53 -0700 2004 0 AustinJohn 1 502142 Nowhere in my travels have I been served a mojo de ajo sauce, it has always refered to a preperation using oil and chopped garlic. This style you can get admirably done at Curras (I prefer the north location). Where have you gotten a mojo de ajo sauce, and was it a cream sauce or what exactly? It sounds delightful. I am writing from Mexico (Lake Patzcuaro) where I had gambas al ajillo for lunch. This was a preperation with chopped garlic, dried peppers, and oil. Tasty, but not what I would call a sauce. Tue May 04 16:32:10 -0700 2004 502135 0 TravisLeroy 2 502143 Thanks for the reply. I've had it with a sauce - literally butter and sauteed garlic - all over Mexico, Panama, Costa Rica and Nicaragua. The recipe is quite simple (I've attached a typical one) and relies on good fish. Link: http://www.pastrywiz.com/archive/pescado.htm Tue May 04 16:39:12 -0700 2004 502142 0 AustinJohn 3 502155 My gambas al ajillo were in about an inch of olive oil, but I don't think of that as a sauce. Anyhow, let me know what you think of Curra's. I also recommend Manuel's on Congress at 3rd for terrific Veracruzana, and for the fried shrimp, among other things. Wed May 05 19:41:58 -0700 2004 502143 0 Travis Leroy 4 502180 The more I searched for the pescado al mojo de ajo I remembered, the more I wanted it but couldn't find it so last night I made my own. Here's my recipe if you care to try it. I first started a package of Zatarain's Rice Pilaf. It serves 2+, takes 20-25 minutes, has a nice taste and a little color and works well as a "bed" under the fish. I used two tilapia filets as my recipe checking suggested a light, white fish but this is a matter of personal taste and some folks might prefer Red Snapper (I've had both on my travels). My filets were each about 1/3 pound which sounds small but fish has a small body mass so they were larger than equivalent beef weight; each was about the size of 1 1/2 large chicken breasts. I rolled the fish in pistachio nuts chopped fairly fine in the food processor and then put the filets AND the "leftover" pistachio pieces in a saute pan with 1/2 stick hot but not burning butter (yes, personal preference for butter and not margarine or oil). The trick then is to cook the fish all the way to flaky (turning once) without the pistachio nuts burning. I next cleaned a garlic (yes, an entire garlic). After the fish was finished (about 15 minutes and about the same time as the Rice Pilaf since I didn't start the pistachio shelling/chopping til after I started the Rice Pilaf), I spread the Rice Pilaf on warmed plates, topped with the fish and pistachio nuts, and kept in a warm oven. I heated another 1/2 stick butter and gently sauteed the garlic (chopping size is a personal preference; I slice) and then served the garlic/butter separately as my partner prefers just the flavored butter whereas I prefer the butter and garlic. Fri May 07 07:29:15 -0700 2004 502155 0 AustinJohn 5 502190 Thanks for the recipe. It sounds terrific. I once had a recipe of mine printed in a cookbook, it called for a bulb of garlic but the editor changed it to "clove". What a wuss. The recipe was: bulb of garlic (chop or slice), butter, walnuts, shrimp. Toss with pasta. Sat May 08 20:14:54 -0700 2004 502180 0 TravisLeroy 6 502191 I agree on garlic. A clove of garlic is like a blush wine; it misses the point. Your recipe sounds great. I'll give it a try. Sun May 09 06:06:06 -0700 2004 502190 0 AustinJohn 1 502144 Austin John, You could also try it at Marisco's, on Burnet Rd. It's pretty decent. Tue May 04 20:27:57 -0700 2004 502135 0 tacha 2 502146 Thanks! Tue May 04 22:26:05 -0700 2004 502144 0 AustinJohn 1 502195 if you find yourself in Houston go to Pico's and try their al mojo de ajo, its very good. Sun May 09 16:16:27 -0700 2004 502135 0 John Scar 2 502204 Thanks for the tip. I'll try it. Mon May 10 11:35:31 -0700 2004 502195 0 AustinJohn