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Pan-grilled fish with garlic and chile dressing (Pescado a la bilbaina - Basque Country) from The Food of Spain by Claudia Roden

  • chiles
  • garlic
  • parsley
  • firm white fish fillets

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Notes about this recipe

  • Eat Your Books

    See recipe for suggested fish.

  • twoyolks on October 11, 2016

    I used mahi mahi and this was just a bit too plain. The olive oil didn't really pick up any of the flavors from the garlic or chile. I used a fresh Fresno chile and the flavor of the chile was the best part of this.

  • Zosia on October 04, 2014

    Using skinless mahimahi, I wasn't able to truly test the cooking technique in the recipe, but I can attest to the deliciousness of the chile-garlic dressing on both the fish and the accompanying boiled potatoes (a recommended side). I used the outdoor grill to cook the fish and made the dressing simultaneously in a small pan on the side burner.

  • Gio on May 29, 2012

    Pg. 320 This was delicious. Plain and simple. A hot skillet on the stovetop was the "grilling" method. I reversed the cooking order because it just made sense to me: Instead of cooking the fish first I made the sauce before the fish was cooked otherwise the fish would have cooled while the sauce was being made... Monkfish is the fish she uses for the recipe but gives many alternatives so I chose haddock fillets, with skin left on. Usually I would expect this to be served with lemon wedges but this didn't seem to need anything else, not even pepper. We loved the delicate garlic flavor with the super fresh fish.

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