| Good Morning, Wednesday September 8, 2010 9:10 am |
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Grilled Atlantic Cod
6 7-8 oz cod fillets
Coarse kosher salt
6 T extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 t dried crushed red pepper
3 T chopped fresh Italian parsley
t = teaspoon
T = tablespoon
C = cup
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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. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm. Heat 6 T oil in small skillet over high heat. Add garlic and sauté until 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.
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