Fish fillets in a bath of garlic

Yield: 6 servings

Measure Ingredient
⅔ cup Olive oil
20 \N Garlic cloves; peeled, sliced thin
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
⅔ cup Fish Stock; see * Note
\N \N (or 2/3 cup clam juice)
\N \N Juice of 3 limes; (abt 1/4 cup)
1 \N Ancho chile; stemmed, seeded,
\N \N ; and chopped
1 bunch Flat leaf parsley; roughly chopped
6 \N Boneless skinless fresh fish filets; (abt 6 oz ea)
\N \N Hot cooked white rice

* Note: See the "Fish Stock" recipe which is included in this collection.

Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2 to 3 tablespoons of olive oil. Sear fish fillets about 1 to 2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3 to 5 minutes or, to desired doneness.

Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes.

Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the Fish Stock or clam juice, reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.

This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-25-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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