- 6
Ingredients
- 6 7- to 8-ounce black cod fillets (about 1 inch thick)
- Coarse kosher salt
- 6 tablespoons extra-virgin olive oil (preferably Spanish)
- 4 garlic cloves, thinly sliced crosswise
- 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh Italian parsley
- Special equipment: Fish grill basket (optional)
Preparation
Step 1
Preparation
Lightly brush fish grill basket with oil (if
using), or brush grill rack with oil, and
prepare barbecue (medium-high heat).
Sprinkle fish on both sides with coarse
salt and pepper. Place fish in grill basket
(if using) or directly on grill rack, skin side
down. Grill fish until opaque in center,
4 to 5 minutes per side. Transfer to platter;
cover to keep warm.
Heat 6 tablespoons oil in small skillet
over high heat. Add garlic and sautéuntil
fragrant and light golden, about 1 minute.
Add crumbled chile or crushed red pepper;
stir 15 seconds. Immediately pour garlic chile
oil over fish. Sprinkle with chopped
parsley and serve.
Ingredient Tip:
The traditional chile
for the garlic sauce is guindilla, a small,
elongated, medium-hot Spanish chile that's
usually sold dried. This chile may be difficult
to find, but ordinary dried crushed red
pepper makes an excellent substitute.
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