Grilled Black Cod with Fried Garlic and Chiles

Ingredients

• 1  guindilla chile dried red crumbled crushed
• 6 servings coarse kosher salt 
• 42 ounce filets black ()
• 4  garlic cloves thinly sliced
• 6 tablespoons olive oil spanish extra-virgin (preferably )
• 3 tablespoons parsley fresh italian chopped

Equipment

• grill

Directions

1. Lightly brush fish grill basket with oil (ifusing), or brush grill rack with oil, andprepare barbecue (medium-high heat).
2. Sprinkle fish on both sides with coarsesalt and pepper.
3. Place fish in grill basket(if using) or directly on grill rack, skin sidedown. Grill fish until opaque in center,4 to 5 minutes per side.
4. Transfer to platter;cover to keep warm.
5. Heat 6 tablespoons oil in small skilletover high heat.
6. Add garlic and sautéuntilfragrant and light golden, about 1 minute.
7. Add crumbled chile or crushed red pepper;stir 15 seconds. Immediately pour garlic chileoil over fish.
8. Sprinkle with choppedparsley and serve.
9. The traditional chilefor the garlic sauce is guindilla, a small,elongated, medium-hot Spanish chile that'susually sold dried. This chile may be difficultto find, but ordinary dried crushed redpepper makes an excellent substitute.