1/2 cup olive oil -- green fruity
variety
5 tablespoon lemon juice -- freshly
squeezed
4 cloves garlic -- slivered
1/2 cup cilantro -- chopped
salt and pepper -- to taste
6 pieces grouper -- or other
firm fish
4 ounces butter -- unsalted
1/4 cup red onion -- chopped
2 small green chili pepper -- finely
minced
1 tablespoon garlic -- minced
1 pound tomatoes -- peeled and
chopped
lemon wedges and cilantro
sprig
Instructions:
Mix together olive oil, 4 tablespoons lemon juice, slivered garlic,
1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate
for at least one hour or as long as overnight. To prepare garlic beurre
rouge: In a frying pan over medium heat, melt two tablespoons butter
and sauté‚ onion, chilies, and minced garlic until soft, stirring
often. Add tomatoes and remaining lemon juice. Cook for 10 minutes,
stirring occasionally. Remove from heat and season to taste. Stir
in 1/4 cup chopped cilantro. Slowly stir in remaining butter until
melted. Drain marinade from fish. Grill fillets over low glowing coals
(or grill if desired), turning only once. Be careful not to overcook.
Remove to a warm serving platter and top with garlic beurre rouge.
Garnish with lemon slices and cilantro sprigs.
