Grilled Fish With Garlic Beurre Rouge

Recipe Ingredients

1/2 cup	118ml	Olive oil - green fruity
		Variety
5 tablespoons	75ml	Lemon juice - freshly
		Squeezed
4		Garlic - slivered
1/2 cup	8g / 0.3oz	Cilantro - chopped
		Salt and pepper - to taste
6		Grouper - or other
		Firm fish
4 oz	113g	Butter - unsalted
1/4 cup	15g / 0.5oz	Red onion - chopped
2 cups	474ml	Green chili pepper - finely (small)
		Minced
1 tablespoon	15ml	Garlic - minced
1 lb	454g / 16oz	Tomatoes - peeled and
		Chopped
		Lemon wedges and cilantro
section

Recipe Instructions

Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight.

To prepare garlic beurre rouge: In a frying pan over medium heat, melt two tablespoons butter and sautee onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice.

Cook for 10 minutes, stirring occasionally. Remove from heat and season to taste. Stir in 1/4 cup chopped cilantro.

Slowly stir in remaining butter until melted. Drain marinade from fish.

Grill fillets over low glowing coals (or grill if desired), turning only once. Be careful not to overcook. Remove to a warm serving platter and top with garlic beurre rouge.

Garnish with lemon slices and cilantro sprigs.

Source:
Susan Feniger and Mary Sue Milliken

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