1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons coarsely chopped
-- flat-leaf parsley
1 small onion -- minced
2 garlic cloves -- minced
1 tablespoon minced chives
1/2 teaspoon finely chopped thyme
1/2 teaspoon minced seeded habanero chile
3 tablespoon fresh lime juice
salt and freshly ground pepper
8 1 pound fish -- such as red
-- snapper, porgy or
-- sea bass, cleaned
1 cup all-purpose flour
vegetable oil
white rice -- for serving
Instructions:
Sauce au chien is like an exotic vinaigrette made with herbs, chiles,
aromatic vegetables and lime juice. It's a lively, pungent and spicy
complement to all kinds of grilled foods. MAKE AHEAD: The sauce au
chien can be refrigerated for 3 days. In a small bowl, combine the
olive oil with the parsley, onion, garlic, chives, thyme and chile.
Whisk in the lime juice and season with salt and pepper. Light a grill.
Coat each fish lightly with flour, tapping off the excess. Oil the
rack and grill the fish over a moderately hot fire until cooked through,
about 5 minutes per side. Alternatively, heat 1/2 inch of vegetable
oil in each of 2 large skillets and fry the fish over high heat until
golden and crisp, about 5 minutes per side; drain on paper towels.
Sprinkle the fish with salt and carefully transfer them to a large
platter or dinner plates. Drizzle the sauce over the fish and serve
right away, with rice.
