Pescado al Mojo Criollo (Pan-Seared Snapper in Sizzling Sour Orange & Garlic) – Authentic Cuba Recipe
Flaky Cuban snapper fillets bathed in sizzling olive oil infused with golden garlic and sour orange.
- Country of Origin
- 🇨🇺 Cuba (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Boiled yuca or potatoes, Sliced red onions, Fresh lime and orange juice, 6 cloves sliced garlic
Ingredients for Pescado al Mojo Criollo (Pan-Seared Snapper in Sizzling Sour Orange & Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups boiled yuca or potatoes, washed and trimmed
- 1 cup sliced red onions
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime and orange juice
- 1.5 tbsp traditional Cuba seasoning (6 cloves sliced garlic, olive oil, cumin, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime and orange juice for 2–3 minutes until softened and fragrant.
- Add red snapper fillets and boiled yuca or potatoes along with 6 cloves sliced garlic, olive oil, cumin, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sliced red onions and serve straight from the skillet.