Gran Electrica, the Fulton Ferry Historic District eatery (not DUMBO!), was featured Friday night on WABC-TV.
The report features this recipe:
PESCADO AL MOJO DE AJO
1 whole fish (our favorite is local line-caught Porgy)
1/2 cup olive oil
2 tbs lime juice
1/4 tsp butter
4 cloves garlic
2 tbs parsley
Let fish temper while oven pre-heats to 500 degrees.
Slice three garlic cloves super fine with a mandolin. Cook in olive oil over med/low heat until crisp and lightly browned. Drain and lay out to dry. Reserve oil and blend with remaining garlic until smooth.
Pat fish dry with paper towels and season fish inside and out with salt and pepper. Heat more olive oil in pan over med/high heat. When oil is almost smoking turn off flame and add fish to pan then transfer immediately to oven. Cook for 7 to 9 minutes depending on size of fish then its ready for plating.
Add 2 tbs of the garlic oil to a pan with butter, lime and salt to taste. Finish sauce with chopped parley and pour over fish.
Garnish with garlic chips, sea salt and a lime wedge – serve with seasoned Anson Mills long grain rice.