Snapper with Zucchini and Toasty Garlic Mojo

Recipe by Rick Bayless, Mexican Everyday

If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.

(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving

In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.