Healthy Fare for Kids

Our Recipes


Snapper with Zucchini and Toasty Garlic Mojo


From the kitchen of Chef Rick Bayless
as featured in Mexican Everyday by Rick Bayless with Deann Groen Bayless

Frontera Grill, Topolobampo, Xoco, Leña Brava, Cruz Blanca Brewery & Taqueria, Tortas Frontera, Frontera Fresco and Frontera Cocina

The fish is the star of this recipe. Seared, beautiful and delicious with a topping of Garlic Mojo sauce and surrounded by sautéed zucchini bites. It's perfection because this recipe takes less than 20 minutes to make plus a few minutes of prep. Star chef, Rick Bayless - who has been a supporter of Healthy Fare for Kids since the early days, donated this recipe and he suggests using other fish as well. I made it with Halibut ... it was sensational. Thank you Chef Rick!

Serves 4

Ingredients

1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken broth
Salt
1/2 teaspoon ground black pepper (I like it coarsely ground here), plus more for seasoning the fish
Four 4-5 ounce (1 to 1 1/4 pounds total) skinless fish fillets (choose snapper, halibut, mahimahi, catfish or bass fillets), preferably about 3/4 inch thick
2 large (about 1 pound total) zucchini, cut into 1/2-inch cubes
1/2 cup (loosely packed) chopped cilantro
1 large lime, cut into wedges, for serving

Preparation

  1. Turn the oven on to its lowest setting. In a very large (12-inch) skillet , warm the olive oil over medium heat. Add the garlic and cook until soft, lightly browned and very aromatic, about 4 minutes. With a slotted spoon, scoop the garlic into a food processor or blender jar, leaving as much oil as possible in the skillet. Set the skillet aside.
  2. Add the broth to the processor or blender, along with 1/2 teaspoon salt and the pepper. Blend until smooth.
  3. Return the skillet to medium-high heat. Generously season the fish with salt and pepper. When the oil is hot, lay in the fish. When richly browned underneath, about 2 to 3 minutes, flip and cook until the fish gives slightly under firm pressure from your finger, about 2 minutes. Use a spatula to transfer each piece of fish to an oven-proof dinner plate. Keep warm in the oven
  4. With the skillet still over medium-high heat, add the zucchini and cook, stirring regularly, until lightly browned but still a little crunchy inside, about 6 minutes. Add the garlic mixture and cilantro. Stir until the sauce comes to a boil and becomes homogeneous. Taste and season with more salt if it needs it.
  5. Spoon the zucchini and sauce over and around the fish and serve right away, with lime wedges for each person to squeeze on.

Healthy Fare for Kids Meal

2-3 ounces of fish plus one cup of zucchini. Or, 1/2 cup of zucchini and 1/2 cup of your favorite fruit. Another thought is to serve with a whole grain corn tortilla, creating a fish taco!

Good Food Thoughts

Seafood recommendations from Seafood Watch on sustainable seafood

Everything to know about whole grains in breads, pastas, etc. from Whole Grain Council - great information!

Try to purchase ingredients that are locally grown or produced and visit a local farmer's market. 

Equipment Needed

12" skillet
slotted spoon
food processor or blender jar
oven-safe dish
chefs knife with cutting board and non-slip mat



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