Chillo al Ajillo

Chillo al Ajillo Recipe - A Delicious Puerto Rican Snapper Dish

Region / culture: Puerto Rico | Preparation time: 10 minutes | Cooking time: 10-15 minutes | Servings: 4

Introduction

Chillo al Ajillo is a delicious and flavorful dish made with red snapper filets cooked in a garlic-infused oil, topped with onions and peppers. This dish is perfect for seafood lovers looking for a simple yet tasty recipe to enjoy.

History

Chillo al Ajillo is a traditional Spanish dish that originated in the coastal regions of Spain. The dish is typically made with fresh red snapper filets, garlic, onions, and peppers, cooked in olive oil. It is a popular dish in Spanish cuisine and is often served as a main course for lunch or dinner.

Ingredients

Fresh or thawed red snapper filets
1 tsp of ground garlic per 4 filets
olive oil or any frying oil
Sliced green peppers and onions
lemon or lime slices

How to prepare

Add enough oil to lightly cover the bottom of a shallow frying pan. Keep the oil nearby to add more as needed.
Heat the oil over medium-high heat. Add the ground garlic and stir-fry for about a minute.
Add the filets. Place the slices of onion and peppers on top of the filets. Let the filets cook for no more than four minutes. Reduce the heat to medium. Cover the frying pan and allow it to cook for another two or three minutes.
Carefully remove the cover. There may be condensed water or steam on the underside of the cover. Brush the onions and peppers off the filets and into the sides of the frying pan. Carefully flip the filets over. Place the onion and pepper slices on top of the filets again. If necessary, add a little more oil, just enough to coat the bottom of the frying pan.
If your filets are very thick, they may need another four minutes, covered. For thinner filets, let them cook uncovered until any liquid evaporates. Remove the filets and serve them covered with the onions and peppers, garnished with a slice of lime or lemon.
To make a nice gravy for the filets, slowly mix one teaspoonful of cornstarch and a pinch of salt into one-third cup of warm milk or cream. Gradually add this mixture to the frying pan, which still contains the remnants of the cooking oil and garlic, stirring continuously to avoid lumps. If needed, add oil, butter, or margarine. As the mixture approaches its boiling point or becomes bubbly, it will gradually turn golden. Cook until it reaches your desired consistency and color.
Serve with stewed vegetables.
A nice salad to accompany this dish, if the ingredients are available in your area, would consist of slices of ripe avocado, chunks of oranges and grapefruit, on a bed of fresh lettuce, drizzled with lime juice.

Variations

Substitute red snapper with other white fish such as cod or tilapia.
Add chopped tomatoes or olives for extra flavor.
Use different herbs and spices such as parsley, paprika, or cumin for a unique twist.

Cooking Tips & Tricks

Make sure to use fresh or thawed red snapper filets for the best flavor.

- Be careful not to overcook the filets, as they can become tough and dry.

- Adjust the cooking time based on the thickness of the filets.

- Use a shallow frying pan to cook the filets evenly.

- Garnish the dish with a slice of lime or lemon for a refreshing citrus flavor.

Serving Suggestions

Serve Chillo al Ajillo with a side of rice, salad, or crusty bread for a complete meal. Pair it with a glass of white wine or a refreshing citrus drink.

Cooking Techniques

Sauté the garlic in oil before adding the filets for a fragrant base.

- Cover the frying pan to steam the filets and cook them evenly.

- Make a simple gravy with cornstarch and milk for a creamy sauce.

Ingredient Substitutions

Use any white fish filets instead of red snapper.

- Substitute olive oil with vegetable oil or butter.

- Replace onions and peppers with your favorite vegetables.

Make Ahead Tips

Marinate the filets in garlic and oil ahead of time for more flavor.

- Prepare the gravy in advance and reheat before serving.

Presentation Ideas

Serve the filets on a bed of rice or mashed potatoes. - Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Chillo al Ajillo with a side of Spanish rice and a glass of crisp white wine.

- Serve with a side of roasted vegetables or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

2g per serving

Fats

- Total Fat: 10g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 20g per serving

Vitamins and minerals

Vitamin C: 15% of the daily recommended intake per serving

- Iron: 10% of the daily recommended intake per serving

Alergens

Contains fish

Summary

Chillo al Ajillo is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a healthy and flavorful option for seafood lovers.

Summary

Chillo al Ajillo is a flavorful and nutritious dish made with red snapper filets cooked in a garlic-infused oil, topped with onions and peppers. This Spanish-inspired recipe is perfect for seafood lovers looking for a simple yet delicious meal option.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Chillo al Ajillo. It was many years ago, when I was just a young girl living in a small coastal village in Spain. My grandmother, who was an amazing cook, had always encouraged me to experiment in the kitchen and try new recipes. One day, while I was flipping through an old cookbook that had been passed down through generations, I came across a recipe that caught my eye.

Chillo al Ajillo, or Red Snapper in Garlic Sauce, sounded absolutely delicious. The combination of fresh fish, garlic, and spices was irresistible to me. I knew I had to give it a try. So, armed with my grandmother's guidance and a sense of adventure, I set out to make this dish for the first time.

I started by heading down to the local market to pick up a fresh red snapper. The fishmonger, a kind old man who had known me since I was a child, helped me select the perfect fish for my recipe. He even gave me a few tips on how to tell if a fish was fresh and how to prepare it properly.

Back at home, I got to work preparing the ingredients for the dish. I minced garlic, chopped fresh parsley, and sliced some lemon wedges. I could already smell the wonderful aroma of garlic filling my kitchen. It was intoxicating.

I seasoned the fish with salt, pepper, and a sprinkle of paprika before searing it in a hot pan with olive oil. The fish sizzled and browned beautifully, filling the air with a mouth-watering fragrance. I added the garlic and let it cook until it was golden and fragrant.

Next, I added white wine and a splash of chicken broth to the pan, along with a pinch of red pepper flakes for some heat. I let the sauce simmer and thicken, infusing the fish with all of the delicious flavors. Finally, I garnished the dish with fresh parsley and lemon wedges before serving it hot and steaming.

The first bite of Chillo al Ajillo was pure bliss. The fish was tender and flaky, the garlic sauce was rich and savory, and the spices added just the right amount of kick. I couldn't believe I had made something so delicious all on my own.

From that day on, Chillo al Ajillo became a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on quiet nights at home. Each time, the dish brought back memories of that first time I made it and the sense of pride and accomplishment I had felt.

Over the years, I shared the recipe with friends and loved ones who were equally enchanted by its flavors. Some added their own twists, like using different types of fish or adding extra herbs and spices. But no matter how they made it, Chillo al Ajillo always brought smiles to their faces and satisfied bellies.

As I grew older, I continued to cook and experiment in the kitchen, always seeking out new recipes and flavors to try. But Chillo al Ajillo remained a favorite, a reminder of where I had started and how far I had come. It was a dish that brought me back to my roots, to the simple joys of cooking and sharing a meal with loved ones.

And so, whenever I make Chillo al Ajillo now, I think of that young girl in the kitchen, full of curiosity and determination. I think of my grandmother, who taught me everything I know about cooking and inspired me to follow my passion. And I feel grateful for the memories, the traditions, and the delicious recipes that have shaped me into the cook I am today.