Seared mahi mahi in fruity, nutty, garlicky mojo

I love to cook! I try to fix something at least once a week depending on my work schedule and if I have something else going on at night. I would love to cook more often and have thought about going to culinary school but right now cooking is just a fun hobby or passion of mine. Anyway, as I start this blog I'd like to post a picture and recipe of the meals I cook. I will not only type the recipe in the blog but also use links so you can click on it and go to the original source.

Starting off was tonight's meal: seared mahi mahi in fruity, nutty, garlicky mojo (recipe shared by my cousin and created by chef Rick Bayless).

Here's a quick review: Overall, it was pretty tasty! The fish was light and airy. It is quite flaky but you just need to be careful when flipping it in the pan. When I bought it, it was $8.99 a pound, which actually is not  a bad price for fish. The meal was pretty sweet and fruity so I don't know if I would fix it often, but it certainly is a change from the typical hamburger or pork or chicken I tend to eat. I also would recommend halving the ingredients if you are serving fewer than six people or having less than six portions of fish. The dried fruit is up to you but I just used apricots, and the wine I used was Sirah/Syrah.

Now for the recipe: Start with making the slow roasted garlic mojo. It takes about 1 1/2 hours so leave yourself plenty of time from when you actually want to eat.

• 4 large heads of garlic 
• 2 or 3 cups fruity olive oil (regular olive oil is ok)
• 1 teaspoon salt
• 1/2 cup fresh lime juice

Heat the oven to 325 degrees. Break the heads of garlic open and mash each clove under a large knife to release it from its papery skin. Stir the garlic, olive oil and salt in an 8x8 inch baking ban making sure all the garlic is submerged in the oil. Bake in the oven for 45-55 minutes until the garlic is soft and lightly brown. Add the lime juice and return to the oven for 20 minutes so the garlic can absorb the juice. Finally, use a potato masher or large fork to mash the garlic into a coarse puree (it might be a little difficult to mash so you might need to grind a little as well. The garlic will look chunky yet stringy if that makes sense).

Once your mojo is finished it is time to start the sauce and fish. This will take maybe 10-15 minutes.

• 2/3 cup slow-cooked garlic mojo 
• 1/2 cup (about 2 ounces) coarsely broken or chopped pecans (you can find these already made like that or you can buy pecan halves and chop them)
• 1 cup (about 5 ounces) coarsely chopped dried fruit -- apricots or prunes work well (like I said, I just used apricots)
• 1/2 cup fruity red wine (Sirah/Syrah is what I used)
• salt
• 4 5- or 6-ounce fish fillets (halibut, snapper or mahi mahi work best with this meal)
• 1/4 cup chopped parsley

Scoop a couple tablespoons oil off the mojo de ajo and put it in a large 12-inch skillet. Scrape the remaining mojo into a small saucepan and add the nuts, dried fruit, wine and 1/2 teaspoon of salt. Simmer over medium heat until the wine has reduced and the nuts and fruit start to slowly sizzle in the oil. This will take approximately 5 minutes and reduce the heat to low once it occurs.

Set the skillet with the oil over medium heat and when it gets hot, sprinkle both sides of the fish fillets with salt and place in the oil. Cook each side until the fish is done as you like it (about 3-5 minutes per side). Plate the fish and scoop the fruity, nutty, garlicky mojo over the fish. Use a strainer so you don't get too much liquid. Top with parsley and enjoy!