Grilled Black Cod with Fried Garlic and Chiles

Grilled Black Cod with Fried Garlic and Chiles
Grilled Black Cod with Fried Garlic and Chiles
It's Basque chefs like Juan Mari Arzak and Martin Berasategui who grab the headlines for their culinary pyrotechnics (think of their food as the culinary equivalent of the Gehry-designed Guggenheim Museum in Bilbao). But what you may not realize is that the Basque country is also a hotbed of grilling—done by and large with a simplicity that stands in striking contrast to the foams, jellies, and deconstructions of Spain's culinary avant-garde. A sprinkle of sea salt, a splash of vinegar or olive oil—these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic—inspired by Beti-Jai ("always a holiday"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebastián.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Garlic Low Cal Father's Day Backyard BBQ Dinner Basque Cod Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • coarse kosher salt
  • 3 tablespoons chopped fresh italian parsley

Preparation 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. 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. Ingredient Tip: 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.

Preparation 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. 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. Ingredient Tip: 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.

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy