Inés Miselem

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Mojarra with Garlic

15 mins
15 mins
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If you only eat fried mojarra when you go to the beach, this recipe for mojarra al ajillo will bring that delicious dish from the Pacific coast in Mexico to your table at home. Follow this step by step and prepare a mojarra seasoned with guajillo peppers, which will give it that characteristic flavor that you love when you eat it on vacation. Do you dare to make this dish this weekend?
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4 portions
  • 5 pieces allspices, to marinate
  • 4 cloves garlic, to marinate
  • 1/4 onions, to marinate
  • 1/2 tablespoons oregano, to marinate
  • 1/4 cups olive oil, to marinate
  • 1/3 cups lemon juice, to marinate
  • to taste salt, to marinate
  • 2 mojarras
  • enough flour
  • 2 tablespoons garlic
  • 2 guajillo chilies
  • enough vegetal oil, to fry the mojarra
  • enough lettuce
  • enough orange, sliced, for garnish
  • 2 potatoes, To accompany
  • enough avocado, To accompany
  • enough lemon, To accompany


To marinate, grind the fat pepper, garlic, onion, oregano, olive oil, lemon juice, and salt in a blender. Blend for three minutes and reserve.
Make a few shallow cuts in the mojarra shallow and bathe with the previous preparation; Let marinate for 30 minutes in the refrigerator. Then flour the mojarra on both sides and reserve.
In a saucepan, heat the oil, fry the garlic and once it is ready, remove it; do the same with the guajillo chili. Then fry the mojarra in that same oil for 15 minutes, bathe well with the oil. Remove and place on absorbent paper to remove excess oil.
Serve accompanied by lettuce, fried garlic and guajillo chili, slices of orange and lemon.


Accompany with potatoes, avocado and lemon.


Make the cuts to the mojarra so that it is better marinated and take great care of the cooking time so that it is fully cooked.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Andrea Peña
22/04/2020 15:06:04
Me encanto la hice hoy!

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