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Grilled Fish with Sauce au Chien
© Quentin Bacon

Grilled Fish with Sauce au Chien

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  • TOTAL TIME:
  • SERVINGS: 8
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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.

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1/4 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
  3. 1 small onion, minced
  4. 2 garlic cloves, minced
  5. 1 tablespoon minced chives
  6. 1/2 teaspoon finely chopped thyme
  7. 1/2 teaspoon minced seeded habanero chile
  8. 3 tablespoons fresh lime juice
  9. Salt and freshly ground pepper
  10. Eight 1-pound fish, such as red snapper, porgy or sea bass, cleaned
  11. 1 cup all-purpose flour
  12. Vegetable oil
  13. 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.