Mojo is at the heart of a good many Cuban dishes. I always keep a container of it in the fridge and use it as a marinade on a variety of dishes. Sometimes I play around with the ingredients to suit my dish. Here, with sea bass I like to add a touch of sweetness to the marinade.
But first, the most important part of this dish is using fresh wild-caught sea bass filets. Sprinkle them with salt and pepper and let them sit for a moment while you make the marinade.
It's so easy to whip up this mojo! Although any citrus will work, in this case I've combined equal parts fresh squeezed red grapefruit juice and extra virgin olive oil, freshly minced garlic and my favorite apricot jam.
Assemble the fish in a baking dish and surround it with asparagus spears.
Generously spread the marinade over the filets and asparagus.
Bake for ten minutes at 400 degrees.
Then broil for another ten minutes. Best to use aluminum foil to line the pan so it doesn't turn out like mine! (Nothing that a little elbow grease won't remove!)
This dish is so perfectly light and delicious that I've been known to make it twice in a week!
roasted sea bass with asparagus and mojo (citrus garlic sauce)
This is one of those recipes where my marinade ingredients depend on which citrus I have in the fridge, lemon, lime, orange or grapefruit, and what jam I have. There are no wrong answers here! For this recipe I went with sweet ruby red grapefruit juice and with apricot jam.
1 bunch asparagus (15-20 spears
2 7-8 oz sea bass filets
juice of one ruby red grapefruit
1 head of garlic, separated, peeled and minced
high quality salt
freshly ground pepper
1 tsp apricot jam
1/2 cup extra virgin olive oil
Preheat the oven to 400 degrees. Season the sea bass filets with salt and pepper on both sides and place in the center of a baking dish. Assemble the asparagus spears to fit around the fish.
In a medium mixing bowl add the fresh-squeezed grapefruit juice, fresh minced garlic, olive oil, a teaspoon of jam and a dash of salt. Mix well and generously spread over the fish and asparagus. If you want the dish to be a little drier, don't use all of the marinade.
Roast in the oven for 10 minutes. Then switch the oven to broil and cook for another 10 minutes. All stoves are different so be sure to keep an eye on it so it doesn't overcook. Serve immediately.