Seared Fish Fillets with Sweet Garlic, Prunes and Pecans

• 1 large head garlic, broken into cloves and peeled
• 1 small chile ancho, stemmed, seeded and cut into 1/8-inch strips
• 1/2 cup olive oil
• 1/4 cup red wine
• 1/2 teaspoon salt, plus more to taste
• 4 scallions, coarsely chopped
• 23 cup pitted prunes, cut into 1/8-inch pieces
• 1/2 cup pecans, broken
• 4 boneless red snapper fillets (about 6 ounces each)
• Freshly ground pepper to taste

1. Chop the garlic into small bits; do not mince.
2. Place in a 9-inch nonstick skillet with the chile ancho and olive oil.
3. Set over low heat and cook, stirring often, until garlic is very tender and just beginning to brown, about 25 minutes.
4. Add the wine, 1/2 teaspoon of salt, scallions and half of the prunes.
5. Raise the heat to medium and simmer until the wine has evaporated and the mixture starts to sizzle, approximately 7 to 10 minutes.
6. Add the pecans and the remaining prunes, and stir until the pecans smell toasted, about 5 minutes.
7. Scrape the garlic mixture into a bowl, and wash and dry the skillet.
8. Set over medum-high heat and spoon in a couple of tablespoons of the oil from the garlic mixture.
9. Season the fish with salt and pepper to taste and place in the skillet.
10. Let brown on 1 side for 2 to 3 minutes; turn and finish cooking on the other side, about 3 minutes longer.
11. Add the garlic mixture to the pan and let heat through.
12. Place 1 fillet on each of 4 plates.
13. With a slotted spoon, spoon the garlic mixture over the fish and serve immediately.

head garlic, chile ancho, olive oil, red wine, salt, scallions, prunes, pecans, red snapper, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7070 (may not work)