Red Snapper with Creamy Grapefruit Mojo
I truly don’t know what, exactly, a mojo or Mojo, sauce is exactly, but I’ll venture that this Grapefruit Mojo brings out the very best in this red snapper. The sauce gives the fish just the right amount of tanginess (is that a word?) to really bring it to the next level. Of course, having a good fresh red snapper is important, and my local fish monger happened to be cutting the fish the day I was there, so the fish wasn’t laying around in the fish case all day. Was it better for that? Probably so, but who really knows. I’ll take fresh fish if I can get it, however.
As for the “mojo/Mojo,” good old Wikipaedia says the sauce originally was from the Canary Islands, but this sauce looks nothing like anything I saw in the descriptions I saw in that article. The original sauce most likely has little or nothing to do with that, but the original sauce came from Bobby Flay, who is one of those guys I trust a lot for good recipes, even if I can’t understand why the “mojo” applies to this versus any other sauce. In any case, it uses grapefruit sauce, a little orange, lots of garlic, a little thyme and a few other things. What comes out of the blender is amazing. I’m already thinking how to adapt it for other recipes. More to come on that.
1/4 cup olive oil
8 cloves garlic
1 grapefruit, juiced
1/4 cup fresh orange juice
2 tsp. grated grapefruit zest
1 tsp. honey
2 serrano chiles, coarsely chopped
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. sea salt
1 grapefruit, sliced, for garnish
2 skinless red snapper fillets
2 Tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all the "mojo" ingredients in a blender and run it on high until the ingredients are well blended. Set aside until the fish is done.
Heat a cast iron pan to high.
Brush the fish with oil and season both sides of the fish with the salt and pepper.
Place the fish in th pan, and cook for 3 to 4 minutes or until golden brown. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
Drizzle mojo over snapper and serve with grapefruit slices on the side.