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

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 2 (6 ounce) fish fillets, with skin on (two 6 ounce filets of tai snapper or other mild fish)
• kosher salt
• 2 teaspoons extra virgin olive oil
• 2 1/2 tablespoons extra virgin olive oil
• 3 large garlic cloves, sliced
• 1 small dried red chili, seeds removed, broken into small pieces
• 2 teaspoons sherry wine vinegar
• 2 teaspoons minced italian parsley

Recipe

• 1 sprinkle a generous amount of kosher salt on both sides of the fish filets.
• 2 heat skillet over medium-high heat. add 2 teaspoons of olive oil and spread it across the entire skillet. when it's hot, add the fillets with the skin side down.
• 3 reduce heat to medium-low and cook fish until it turns from opaque to (approximately 8-10 minutes for most fillets). you may cover the skillet to complete the cooking process if you need to.
• 4 when the fish flesh has mostly turned , pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. heat on medium-low until the garlic begins to sizzle and become golden in color. do not let the garlic brown.
• 5 transfer the fish fillets carefully to two dinner plates using a spatula. immediately splash each fillet with 1 teaspoon of sherry vinegar. then spoon the hot oil/garlic/chile mixture over each piece of fish.
• 6 garnish with minced parsley and serve.