Broiled Fish with Garlic Oil and Dried Chile |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Besugo a la Parrilla Besugo translates as red sea bream, which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple. 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 |
Directions:
1. Split 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.
2. Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler.
3. Pat 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.
4. Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.
5. Heat 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.
6. * Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).
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