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.
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.