Pescado a La Bilbaina (Seared Fish W/ Sherry Vinegar)

1. 1

   Sprinkle a generous amount of kosher salt on both sides of the fish filets.

2. 2

   Heat skillet over medium-high heat.

3. 3

   Add 2 teaspoons of olive oil and spread it across the entire skillet.

4. 4

   When it's hot, add the fillets with the skin side down.

5. 5

   Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets).

6. 6

   You may cover the skillet to complete the cooking process if you need to.

7. 7

   When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic.

8. 8

   Heat on medium-low until the garlic begins to sizzle and become golden in color.

9. 9

   Do not let the garlic brown.

10. 10

    Transfer the fish fillets carefully to two dinner plates using a spatula.

11. 11

    Immediately splash each fillet with 1 teaspoon of sherry vinegar.

12. 12

    Then spoon the hot oil/garlic/chile mixture over each piece of fish.

13. 13

    Garnish with minced parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.