Grilled Fish With Sauce Au Chien


Course : Grilling
Serves: 8
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Ingredients:


1/2 cup extra-virgin olive oil

1/2 cup coarsely chopped flat-leaf parsley

1 small onion -- minced

2 cloves garlic -- minced

1 tablespoon minced chives

1/2 teaspoon finely chopped thyme

1/2 teaspoon minced seeded habanero chile

3 tablespoons fresh lime juice

1 teaspoon salt and freshly ground pepper

8 pound fish -- such as red snapper, porgy or sea bass, cleaned

1 cup all-purpose flour

1/2 cup vegetable oil

1/2 cup white rice -- for serving
 

Preparation / Directions:


Sauce au chien is like an exotic vinaigrette made with herbs, chiles, aromatic vegetables and lime juice. It's a lively, pungent and spicy complement to all kinds of grilled foods. MAKE AHEAD: The sauce au chien can be refrigerated for 3 days. In a small bowl, combine the olive oil with the parsley, onion, garlic, chives, thyme and chile. Whisk in the lime juice and season with salt and pepper. Light a grill. Coat each fish lightly with flour, tapping off the excess. Oil the rack and grill the fish over a moderately hot fire until cooked through, about 5 minutes per side. Alternatively, heat 1/2 inch of vegetable oil in each of 2 large skillets and fry the fish over high heat until golden and crisp, about 5 minutes per side; drain on paper towels. Sprinkle the fish with salt and carefully transfer them to a large platter or dinner plates. Drizzle the sauce over the fish and serve right away, with rice


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