Name: Broiled Fish with Garlic Oil and Dried Chile
Cook time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Ingredients: 1 dried red guindilla chile* or dried guajillo or New Mexican chile*; 4 (6-oz) red snapper fillets with skin; 1/3 cup plus 1 tablespoon extra-virgin olive oil; 1 teaspoon fine sea salt; 1 tablespoon red-wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, very thinly sliced

Besugo a la Parrilla

Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

Recipe notes

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