Grilled Fish with Garlic Beurre Rouge
Yield
6 servingsPrep
60 minCook
15 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
green fruity variety |
|
| 5 | tablespoons |
lemon juice
freshly squeezed |
|
| 4 | each |
garlic cloves
slivered |
|
| ½ | cup |
cilantro
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 6 | each |
grouper
pieces |
* |
| 4 | ounces | butter, unsalted |
|
| ¼ | cup | red onion |
|
| 2 | each |
green chili peppers
small |
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | pound |
tomatoes
and |
|
| 1 | wedges | lemon |
*
|
Directions
Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, ¼ cup cho pped 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 ¼ cup chopped cilantro.
Slowly stir in remaining butter until melted.
Drain marinade from fish.
Barbecue fillets over low glowing coals (or broil if desired), turning only once.
Be careful not to overcook.
Remove to a warm servi ng platter and top with garlic beurre rouge.
Garnish with lemon slices and cilantro sprigs.
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