Pescado al Mojo de Ajo con Arroz Verde (Garlic Fish with Green Rice)
Golden garlic and guajillo oil spooned over pan fried white fish, with zesty green rice and fresh pico de gallo on the side.
Made with Fresh pico de gallo and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.26 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 with kitchen paper. Season with the salt and dust lightly with the cornflour on both sides.
- 2
Heat 3 tbsp of the oil in a small frying pan over a low heat. Add the garlic and cook gently for 4 to 5 minutes, stirring, until pale gold. Do not let it go dark brown or it turns bitter.
5 min - 3
Add the guajillo rings and cook for 30 seconds, then tip the garlic oil into a bowl and stir in the lime juice.
- 4
Put your ready made cilantro lime rice (see the base recipe) in a pan with 3 tbsp water, cover and heat over a medium heat for 5 to 6 minutes, stirring once, until steaming hot all the way through.
5 min 30 s - 5
Wipe out the frying pan, add the last 1 tbsp oil and heat until shimmering. Fry the fish for 3 minutes on the first side without moving it, then turn and cook for 2 to 3 minutes more, until it flakes easily.
5 min - 6
Serve the fish on the rice, spoon over the warm garlic oil and top with your ready made pico de gallo (see the base recipe). Add lime wedges.
Tips
- Slice the garlic thinly and evenly so it cooks at the same speed. Start it in cool oil on a low heat, which gives sweet golden garlic rather than bitter brown bits.
- Dusting the fish with cornflour helps the surface crisp and keeps the dish gluten free. Shake off any extra so the coating stays thin.
- Dried guajillo chillies are sold in the world foods aisle or online. If you cannot find them, use 0.5 tsp mild chilli flakes in the garlic oil instead.
Storing and freezing
Best eaten straight away. Cool leftover fish and rice separately within 1 hour, keep in the fridge and eat within 1 day. Reheat only once until steaming hot all the way through.
Questions
What is mojo de ajo?
Mojo de ajo is garlic slowly cooked in oil until soft and golden, then used as a sauce. It is common along the Gulf coast of Mexico, especially over fish and prawns. The oil carries a mellow garlic flavour.
Which fish works best?
Any firm white fish. Cod, haddock, hake, sea bass and bream all work well. Thin fillets cook in about 5 minutes in total, so check them early.
Can I make the garlic oil ahead?
Yes, make it up to 2 hours ahead and keep it at room temperature. Do not store garlic in oil for longer, since garlic oil kept out of the fridge for days can be unsafe. Warm it gently before serving.
More made with fresh pico de gallo
Double 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.