BROILED FISH WITH GARLIC OIL AND DRIED CHILE

0 / 5

BROILED FISH WITH GARLIC OIL AND DRIED CHILE

Main Ingredient: FISH*GARLIC*OIL Cuisine: Spanish

44

Ingredients

1 dried red guindilla chile* or dried guajillo or New Mexican chile*

4 (6-oz) red snapper fillets with skin

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 teaspoon fine sea salt

1 tablespoon red-wine vinegar

2 tablespoons chopped fresh flat-leaf parsley

2 garlic cloves, very thinly sliced

Nutrition Facts

per serving of Makes 4 servings.

Calories

500

Directions

Step 1Split open chile and discard stem and seeds. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side. Finely chop chile.

Step 2Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler.

Step 3Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered). Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.

Step 4Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.

Step 5Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Drizzle oil with garlic over fish and serve immediately.

Step 6* Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).

You Might Like:

Leave a Comment