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. Grill fish until opaque in center, 4 to 5
minutes per side. Transfer to platter; cover to keep warm. Heat 6 T 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.
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.
Ingredients
Directions
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. Grill fish until opaque in center, 4 to 5
minutes per side. Transfer to platter; cover to keep warm. Heat 6 T 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.
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.