We used to live near Gilroy, CA - famous for the Gilroy Garlic Festival. Almost anytime of the year you could drive down the freeway with windows wide open and smell the garlic in the fields. We LOVED doing that!
This recipe is from one of the festival's cookbooks. It may look complicated, but it's not. The prep is beyond worth it! My husband grilled this up for us last night and we ate it out on the back deck; our first meal outside this spring. What a treat! With this recipe, I almost felt like I was in the Mediterranean. :)
Grilled Fish with Garlic Salsa
1/2 C fruity olive oil
5 T lemon juice
4 cloves fresh garlic, peeled and slivered
1 bunch fresh cilantro, copped to make 1/2 C, reserving some whole leaves for garnish
salt and fresh ground pepper to taste
6 firm-fleshed fish fillets, @ 6 oz. each and 3/4" thick (we use Haddock or Tilapia)
1/4 lb. sweet butter
1/4 C chopped sweet red onion
2 small hot green chilies, finely minced
1 T finely minced fresh garlic
1 lb. ripe tomatoes, peeled and chopped
Mix together olive oil, 4 T. lemon juice, slivered garlic, 1/4 C chopped cilantro and salt and pepper to taste. Add fish fillets and marinate for 1 hour or overnight.
Meanwhile prepare Garlic Salsa. In a frying pan over med heat, melt 2 T butter. Saute onion, chilies, and minced garlic until soft, stirring. Add tomatoes and the remaining 1 T lemon juice. Cook, stirring for 10 minutes. Remove from heat and add salt and pepper to taste. Stir in remaining 1/4 C chopped cilantro. Slowly stir in remaining butter until melted.
Grill fish over low glowing coals about 7 min or until done to your liking, turning fish once. Remove to warm serving platter. Top with garlic salsa. Garnish with lemon wedges and reserved cilantro leaves. (Angler/Monkfish is good in this recipe.)
Recipe Given By: The Garlic Lover's Cookbook
Hint: We serve this fish with Jasmine rice and a fresh vegetable or salad.
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