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Grilled Fish with Sauce au Chien

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.

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  • Servings: 8

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  • 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 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Eight 1-pound fish, such as red snapper, porgy or sea bass, cleaned
  • 1 cup all-purpose flour
  • Vegetable oil
  • White rice, for serving


  1. 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.
  2. 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.

Make Ahead

The sauce au chien can be refrigerated for 3 days.

Suggested Pairing

This strong, spicy sauce calls for a bright Australian Riesling with vibrant lime flavors, such as those from South Australia or Eden Valley.

Contributed By Photo © Quentin Bacon Published December 2000

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