Besugo a la Parrilla
Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Split open chile and discard stem and seeds. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side. Finely chop chile.
Step 2
Line rack of a broiler pan with foil and lightly oil, then set aside. Preheat broiler.
Step 3
Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered). Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.
Step 4
Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.
Step 5
Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Drizzle oil with garlic over fish and serve immediately.
Step 6
- Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).
