Pescado a La Bilbaína (Seared Fish W/ Sherry Vinegar)

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READY IN: 17mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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