Pan-grilled fish with
garlic and chilli dressing
 

Pan grilling is a method of cooking that keeps the fish moist and succulent.  It can be used for any white fish that has firm flesh.  The dressing is typically Spanish, simple to prepare and very tasty.  It can be used on barbecued fish as well as grilled fish.

Preparation Time             10  Mins

Cooking Time                   4  Mins

Elapsed Time                 15  Mins

Ingredients

For     2  portions

2 fillets            Fish  - cod, haddock or hake - skin on

1 tbs               Olive oil

                      Salt

For the dressing

1                    Chilli  - red

5 cloves           Garlic  - sliced

3 tbs               Olive oil

1 tbs               Parsley  - chopped

2 tsp               Vinegar  - white wine

Method

Season the fish with salt.

Grease a heavy frying pan with 1 tablespoon of the oil and heat to just below smoking point.  Place the fillets skin side down in the pan and cook over a medium heat for 2 minutes on each side.  Do not overcook.

To prepare the dressing…

Gently heat the olive oil with the garlic and chilli in a small pan until the garlic is only just lightly golden and crunchy (do not let it brown).  Take off the heat and add the vinegar to taste and the parsley.

To serve…

Serve the fish very hot, with the dressing poured over it.

Wine recommendations

Conventional

          Picpoul de Pinet

Interesting

          Graves blanc

          Jurançon sec

          Mâcon

Adventurous

          Fino Sherry