Orange-Guajillo Mojo

Originally this was created for the Yellow tail Corvina dinner, we used valencia oranges though in the winter blood oranges would be beautiful. This is a brilliantly vibrant and flavorful sauce, while it would be excellent with poultry or red meats it lends a brightness to the Corvina that we found delightful.

6 garlic cloves, minced

1 tablespoon vegetable oil

1 cup fresh orange juice (from 2 oranges)

1/4 cup fresh lime juice (from 2 limes)

6 fresh Thai chilies, seeded and minced, or 2-3 serrano chilies (including seeds), minced

1/2 cup thinly sliced shallot, (4 small)

1 teaspoon kosher salt

2 guajillo chilies,* reconstituted with 4 tablespoons of the reserved juice 

Make the mojo

Cook the garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill slightly, pulse in a food processor until smooth.

For seared and roasted fish

Four 6 ounce skinless filets Corvina 

1 1/2 cups chicken stock

Fill a baking dish with 1/4" of chicken stock and set aside. Season the filet with salt and freshly ground pepper. Next heat a good quality olive oil in a saute pan, when hot but not smoking sear fish until golden brown; two minutes per side, in batches if necessary, remove to prepared baking pan. Brush glaze over fish and roast at 400 degrees F for 5-8 minutes depending on the thickness of the fish. Remove from the oven and cover to keep warm, brush with glaze once more and serve. 

For use as a marinade

Add fish 30-45 minutes prior to baking, (the acid will begin to break down the meat) red meat or poultry may be marinated longer, up to 6 hours. Shake loose the excess and grill over high heat for 3 minutes per side turning once. 

*For the chilies, pour enough boiling water over chilies just to cover, then weight down, (a small plate works well here) let rest for 20-30 minutes, remove seeds, strain and reserve at least 4 tablespoons of liquid.