Pescado al Mojo de Ajo con Arroz Rojo (Garlic Fish with Red Rice)
Golden pan-fried white fish bathed in slow-fried garlic oil, lime and guajillo, served with red rice and a crisp salad.
Made with Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the fish dry and season with salt. Dust lightly with the masa harina and shake off the excess.
- 2
For the mojo de ajo, warm the olive oil and garlic in a small pan over a low heat. Cook for 5 to 6 minutes, stirring, until the garlic is pale gold and fragrant. Do not let it go dark or it turns bitter.
5 min 30 s - 3
Add the guajillo pieces for the last 30 seconds, then lift out the garlic and chilli with a slotted spoon. Keep the oil.
0 min 30 s - 4
Heat 2 tbsp of the garlic oil in a large non-stick frying pan over a medium-high heat. Fry the fish for 3 to 4 minutes per side until golden and the flesh flakes easily.
8 min - 5
Warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water until steaming hot all the way through. Reheat chilled rice only once.
6 min - 6
Serve the fish on the rice with the remaining garlic oil, the fried garlic and chilli, lime juice, coriander and a salad of lettuce and tomato.
Tips
- Cook the garlic gently. It should be blond, not brown.
- Dry the fish well so it crisps instead of steaming.
- Use a firm white fish. Cod, haddock, sea bream and snapper all work.
- Do not move the fish while it browns, or the crust tears away.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 hour, refrigerate for up to 1 day, and reheat gently until steaming hot all the way through.
Questions
Can I use prawns instead of fish?
Yes. Camarones al mojo de ajo are a classic. Use 500 g raw king prawns and cook for 3 to 4 minutes until pink.
Can I make the garlic oil ahead?
Yes. Keep it in the fridge for up to 2 days. Do not store garlic in oil at room temperature.
Is it gluten free?
Yes. Masa harina is naturally gluten free, so the dish is gluten free, dairy free, egg free and nut free. Check the label on the masa harina.
More made with mexican red rice (arroz rojo)
Bowls de Tofu al Pastor con Arroz Rojo y Piña (Tofu al Pastor Rice Bowls)
DFEFNFPollo con Mole Poblano y Arroz Rojo (Chicken in Mole Poblano with Red Rice)
GFDFEFAlbóndigas al Chipotle con Arroz Rojo (Chipotle Meatballs with Red Rice)
GFNFHPPimientos Rellenos de Arroz Rojo y Frijol Negro (Mexican Stuffed Peppers)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.