|Photo by Bruce Barone.|
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.
- 6 7- to 8-ounce black cod fillets (about 1 inch thick)
- Coarse kosher salt
- 6 tablespoons extra-virgin olive oil (preferably Spanish)
- 4 garlic cloves, thinly sliced crosswise
- 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh Italian parsley
special equipmentFish grill basket (optional)
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.
- 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 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.