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. Healthy Grilling RecipesPlus: More Seafood Recipes and Tips

Grilled Fish with Sauce au Chien
Photo: © 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


  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.

Related Articles