Prep 5 mins
Cook 12 mins
A dish from Bilbao, Spain. Garlic and chiles are sizzled in olive oil which is sprinkled over the mild white fish of your choice, along with sherry vinegar. This recipe is from the San Francisco Chronicle, 1/10/07. I haven't yet tried it.
- 2 (6 ounce) white fish fillets, with skin on (two 6 ounce filets of Tai snapper or other mild fish)
- kosher salt
- 2 teaspoons extra virgin olive oil
- 2 1⁄2 tablespoons extra virgin olive oil
- 3 large garlic cloves, sliced
- 1 small dried red chili, seeds removed, broken into small pieces
- 2 teaspoons sherry wine vinegar
- 2 teaspoons minced Italian parsley
- Sprinkle a generous amount of kosher salt on both sides of the fish filets.
- Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
- Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
- When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
- Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
- Garnish with minced parsley and serve.