Best Grilled Black Cod With Fried Garlic And Chiles Recipe Epicuriouscom Recipes

Slow-Roasted Black Cod with Red Chermoula image

Yield 4 Servings

Number Of Ingredients 13

1/4 bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
1/4 teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1 1/2 pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt, freshly ground pepper

Steps:

Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Grilled Black Cod with Fried Garlic and Chiles image

Provided by Steven Raichlen

Yield Makes 6 servings

Number Of Ingredients 8

6 7- to 8-ounce black cod fillets (about 1 inch thick)
Coarse kosher salt
6 tablespoons extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh Italian parsley
Special Equipment
Fish grill basket (optional)

Steps:

Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sautéuntil fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.
Ingredient Tip:
The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that's usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.