Mojo sauce is a staple of the Canary Islands, where it is often served on fish. For even cooking, choose fillets with a uniform thickness. Serve with a tomato-cucumber salad.
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon ground coriander
1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon ground cumin
4 (6-ounce) striped bass fillets (about 1 inch thick)
2 tablespoons chopped fresh mint
How to Make It
Combine first 6 ingredients, stirring with a whisk.
Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of orange juice mixture over fish; broil 4 minutes. Brush with remaining orange juice mixture; broil 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with mint.
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