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1
Preheat oven to 350 degrees.
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2
Season fish filets with salt and pepper.
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3
Heat a large cast iron or heavy bottomed skillet over moderately high heat.
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4
When hot add 2-3 tablespoons of olive oil.
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5
Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness.
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6
Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes.
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7
Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released.
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8
Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets.
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9
Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter.
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10
Serve immediately along with plenty of white rice.
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11
Combine all the ingredients in a pot, cover and simmer about 1 hour.
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12
Set aside to cool to room temperature.
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13
Tomatillo relish can be stored in the refrigerator up to a week.
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14
To serve, line a large platter or serving plates with relish and top with grilled fish fillets.
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15
Or serve as a condiment with cold meats.
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16
Garnish with scallions.
