Fish Fillets in a Bath of Garlic

1. 1

   Preheat oven to 350 degrees.

2. 2

   Season fish filets with salt and pepper.

3. 3

   Heat a large cast iron or heavy bottomed skillet over moderately high heat.

4. 4

   When hot add 2-3 tablespoons of olive oil.

5. 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.

6. 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.

7. 7

   Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released.

8. 8

   Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets.

9. 9

   Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter.

10. 10

    Serve immediately along with plenty of white rice.

11. 11

    Combine all the ingredients in a pot, cover and simmer about 1 hour.

12. 12

    Set aside to cool to room temperature.

13. 13

    Tomatillo relish can be stored in the refrigerator up to a week.

14. 14

    To serve, line a large platter or serving plates with relish and top with grilled fish fillets.

15. 15

    Or serve as a condiment with cold meats.

16. 16

    Garnish with scallions.

* Per serving · 4 servings · Values may vary.