Needed something easy for dinner tonight.... hmmmm... what would Rick Bayless do?

I grabbed Mexican Everyday... found this. Had wild-caught flounder in the freezer and 2 small/medium sad looking squash (one summer, on zucchini). And some cooked brown rice for a base. I cut the recipe roughly in half since there's just 2 of us (but used 6 large cloves of garlic because, well, garlic makes almost everything better).

Very tasty. We were members of the "clean plate club" tonight

Michelle


Snapper with Zucchini and Toasty Garlic Mojo

1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken broth
Salt
1/2 teaspoon black pepper
Four 4- to 5-ounce fish fillets (snapper, halibut, mahimahi, catfish, bass etc)
2 large zucchini, cut into 1/2-inch cubes
1/2 cup chopped cilantro
1 large lime, cut into wedges, for serving

Turn on the oven on its lowest setting. In a very large 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.

Add the broth to the processor or blender, along with 1/2 teaspoon salt and the pepper. Blend until smooth.

Return the skillet to medium-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.

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.

Spoon the zucchini and sauce over and around the fish and serve right away, with lime wedges for each person to squeeze on.