Grilled Fish with Sauce au Chien
1/4 cup olive oil
1/4 cup chopped parsley
1 minced onion
2 minced garlic cloves
1 T minced chives
1/2 t minced thyme
1/2 t seeded minced habanero
3 T lime juice
8 red snapper, porgy or sea bass fillets
Combine olive oil, parsley, onion, garlic, chives, thyme, habanero, lime juice, salt and pepper.
Coat fish fillets with flour; grill until just cooked through. Sprinkle with salt; serve on rice, drizzled with the herb sauce. Serves 8.
Pairs Well With
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.