Recipe

Pescado A La Bilbaína (seared Fish W/ Sherry Vinegar) Recipe

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Ingredients

2 tsps extra virgin olive oil .
1 small dried red chili, seeds removed, broken into small pieces .
kosher salt .
2 (6 oz) white fish fillets, with skin on (two 6 oz filets of Tai snapper or other mild fish) .
3 large garlic cloves, sliced .
2 tsps minced Italian parsley .
2 1/2 tbsps extra virgin olive oil .
2 tsps sherry wine vinegar

Directions

Step #1 Sprinkle top a generous amount of kosher salt on both sides of the fish filets.
Step #2 Heat skillet over medium-high heat.
Step #3 Add 2 tsps of olive oil & spread it across the entire skillet.
Step #4 When it's hot, add the fillets with the skin side down.
Step #5 Reduce heat to medium-low & cook fish until it turns from opaque to white (approximately 8-10 mins for most fillets).
Step #6 You may cover the skillet to complete the cooking process if you need to.
Step #7 When the fish flesh has mostly turned white, pour 2 1/2 tbsps of olive oil into a small saucepan along with the chile pieces & sliced garlic.
Step #8 Heat on medium-low until the garlic begins to sizzle & become golden in color.
Step #9 Do not let the garlic brown.
Step #10 Transfer the fish fillets carefully to two dinner plates using a spatula.
Step #11 Immediately splash each fillet with 1 tsp of sherry vinegar.
Step #12 Then spoon the hot oil/garlic/chile mixture over each piece of fish.
Step #13 Garnish with minced parsley & serve.
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