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Grilled Black Cod with Fried Garlic and Chiles
6 servings

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)


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.


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 sauté until 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

Grilled Black Cod with Fried Garlic and Chiles



6 servings

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)
  • 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.

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 sauté until 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