Broiled Fish With Garlic Oil And Dried Chile Recipes

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

GRILLED WHOLE FISH WITH ROASTED TOMATO-CHILE SAUCE

Steps:

• For sauce:
• Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to processor. Add chiles, onion, and garlic. Blend until coarse puree forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt. (Can be prepared 4 hours ahead. Cover and chill.)
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.
• Using spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.

BROILED FISH WITH GARLIC OIL AND DRIED CHILE

Steps:

• Split open chile and discard stem and seeds. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side. Finely chop chile.
• Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler.
• Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered). Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.
• Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.
• Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Drizzle oil with garlic over fish and serve immediately.
• Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).

LEMON DILL BROILED FISH

Steps:

• In a small bowl, whisk together the olive oil, garlic, salt and pepper.
• Spoon over the fish fillets.
• Broil on a greased baking sheet 6 inches from the heat for 8 minutes or until the fish flakes easily when tested with a fork.
• To serve, whisk together the lemon juice, mustard and dill weed.
• Drizzle over the fish.

ROASTED BROCCOLI WITH GARLIC AND CHILE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together broccoli, olive oil, garlic, and red-pepper flakes. Season with coarse salt and ground pepper. Roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. Toss with fresh lemon juice.

BROILED WHOLE FISH

Steps:

• Rub the inside with lemon, sprinkle with salt and pepper and arrange on a well greased grill (or use a greased hinged grill). Cook on both sides to brown evenly and baste with melted butter and lemon juice or white wine. Fish cooks quickly. A small whole fish will only take 15 to 20 minutes. Larger ones take a half hour or more. Test with a fork or toothpick. The fish is cooked when the flesh flakes easily.
• Serve with more melted butter and lemon juice or white wine, or with parsley butter. Fried potatoes and a crisp green salad or cucumber salad are excellent with fish dishes. Serve a fine dry white wine, chilled of course.

GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE (A KREMEZI)

Steps:

• Mix together the first 5 ingredients (chiles through olive oil).
• Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
• Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step).
• Light a charcoal grill or preheat a broiler.
• Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule).
• Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
• Mix the sauce with the chopped tomato.
• You may serve the fish in one of two ways.
• Present the fish whole, with the sauce on the side. OR
• Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley.
• Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.