Broiled Fish with Garlic Oil and Dried Chile

1. 1

   Split open chile and discard stem and seeds.

2. 2

   Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side.

3. 3

   Finely chop chile.

4. 4

   Line rack of a broiler pan with foil and lightly oil, then set aside.

5. 5

   Preheat broiler.

6. 6

   Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt.

7. 7

   Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered).

8. 8

   Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.

9. 9

   Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.

10. 10

    Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.

11. 11

    Drizzle oil with garlic over fish and serve immediately.

12. 12

    Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).

* Per serving · 4 servings · Values may vary.

No additional tips available.