Recipes Grilled Fish with Sauce au Chien 5.0 (4,273) 1 Review 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 By Corinne Trang Updated on December 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print