Grilled Black Cod with Fried Garlic and Chiles
Succulent black cod fillets grilled to perfection and topped with a Spanish-inspired sauce of fried garlic and chiles in olive oil. This elegant seafood dish combines the rich, buttery texture of black cod with the bold flavors of garlic, chile, and fresh parsley.
Ingredients
- •6 fillets black cod fillets
- •2 teaspoons coarse kosher salt
- •6 tablespoons extra-virgin olive oil
- •4 cloves garlic
- •1 piece dried guindilla chile
- •3 tablespoons fresh Italian parsley
- •1 piece fish grill basket
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
2 min
- 3.
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.