Seared mahi-mahi in fruity, nutty mojo de ajo with red wine

Cut the pecans, prunes and dried apricots into large pieces and put them in a small saucepan with about half a cup of mojo de ajo, mostly solids.

Add about half a cup of red wine and a little salt; simmer over medium heat until the fruit has rehydrated a little and a faint sizzle is heard.

Sprinkle the mahi-mahi fillets with a little salt; heat a little oil from the top of the mojo in a skillet over medium-high.

Cook the fillets three or four minutes until deep golden on one side, then flip and cook the other.

Plate the fish, spoon over the fruity, nutty mojo and garnish with chopped flat leaf parsley.