Pargo al Ajillo

Ingredients

Red snapper fillets

4 (6-ounce) fillets

Olive oil

1/4 cup

Garlic

6 cloves, minced

White wine

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Season the red snapper fillets generously with salt and black pepper on both sides to enhance the natural flavors of the fish.
2. In a large skillet, heat the olive oil over medium heat until shimmering.
3. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant but not browned. Be cautious, as burnt garlic can impart a bitter flavor.
4. Carefully place the seasoned red snapper fillets in the skillet and cook for 4-5 minutes on each side. The fish should be opaque and flake easily with a fork when done.
5. Once cooked, remove the fish from the skillet and set it aside on a warm plate.
6. Add the white wine to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce by half.
7. Stir in the freshly squeezed lemon juice and chopped parsley, mixing well to combine.
8. Return the cooked red snapper fillets to the skillet, spooning the garlic sauce over the top to coat the fish.
9. Serve the Pargo al Ajillo hot, garnished with extra parsley if desired, and enjoy with a side of crusty bread or a fresh green salad.