From the kitchen of Chef Rick Bayless
as featured in Mexican Everyday by Rick Bayless with Deann Groen Bayless
Frontera Grill, Topolobampo, Xoco, Leña Brava, Cruz Blanca Brewery & Taqueria, Tortas Frontera, Frontera Fresco and Frontera Cocina
The fish is the star of this recipe. Seared, beautiful and delicious with a topping of Garlic Mojo sauce and surrounded by sautéed zucchini bites. It's perfection because this recipe takes less than 20 minutes to make plus a few minutes of prep. Star chef, Rick Bayless - who has been a supporter of Healthy Fare for Kids since the early days, donated this recipe and he suggests using other fish as well. I made it with Halibut ... it was sensational. Thank you Chef Rick!
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken broth
1/2 teaspoon ground black pepper (I like it coarsely ground here), plus more for seasoning the fish
Four 4-5 ounce (1 to 1 1/4 pounds total) skinless fish fillets (choose snapper, halibut, mahimahi, catfish or bass fillets), preferably about 3/4 inch thick
2 large (about 1 pound total) zucchini, cut into 1/2-inch cubes
1/2 cup (loosely packed) chopped cilantro
1 large lime, cut into wedges, for serving
2-3 ounces of fish plus one cup of zucchini. Or, 1/2 cup of zucchini and 1/2 cup of your favorite fruit. Another thought is to serve with a whole grain corn tortilla, creating a fish taco!
Seafood recommendations from Seafood Watch on sustainable seafood
Everything to know about whole grains in breads, pastas, etc. from Whole Grain Council - great information!
Try to purchase ingredients that are locally grown or produced and visit a local farmer's market.
food processor or blender jar
chefs knife with cutting board and non-slip mat