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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. Healthy Grilling RecipesPlus: More Seafood Recipes and Tips

Corinne Trang
December 2000

Gallery

© Quentin Bacon

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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