Arctic Char with Mojo Oil

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  20 minutes Cook Time:  23 minutes

Arctic Char with Mojo Oil

Ridiculous amounts of garlic. Tart lime juice. Fragrant cumin. Heady ancho chili powder. This is the the Weiser Kitchen version of mojo, Cuba’s signature marinade and seasoning. Put it all together and you have a one really great dish.


10 cloves garlic, finely minced

½ cup olive oil

¼ cup fresh lime juice (from about 2 small limes)

½ teaspoon ground cumin

½ teaspoon ancho chili powder

2 pounds arctic char


  1. Make the mojo: in a small nonreactive saucepan, combine the garlic, olive oil, and lime juice and cook over low heat for 10 to 15 minutes, or until the oil is deeply fragrant, and the garlic is very soft and brown.
  2. Remove from the heat and whisk in the cumin and ancho chili powder. Set aside. Covered and refrigerated, this will keep for 3 days.
  3. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  4. By this time, the mojo oil will have separated; the oil will be on top and the garlic and spices at the bottom. Drizzle about 2 tablespoons of the separated oil over the parchment and place the fish, skin side down, on top of the oil. Scoop up another 3 to 4 tablespoons of oil (or as much as is left above the garlic) and drizzle it over the fish, rubbing it all over to coat it.
  5. Bake for approximately 7 to 8 minutes (the rule for fish is generally 10 minutes per inch of thickness, but remember that this fish will continue to cook once it’s removed from the oven, and arctic char is better not overcooked).
  6. Serve  the fish with spoonfuls of the garlic and spice mixture from the bottom of the oil. It is strong but doesn’t overpower the fish.

Kitchen Tips

  1. This can be made with any sturdy oily fish–the kind that are chock full of healthful Omega 3’s—salmon, mackerel, or if you are lucky, fresh sardines.
  2. The fish can be grilled—you can gently brush and baste the oil over the top as you cook—but it has a tendency to stick or fall apart and fall through the grates when grilled, so it’s best to use a fish-grilling basket if you prefer to fire up the grill.

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