For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jarocho Authentic Mexican Seafood, Kansas City, KS