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