FISH FILLETS IN A BATH OF GARLIC

Fish Fillets in a Bath of Garlic image

Provided by Food Network

Time 1h50m

Number Of Ingredients 21

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2/3 cup olive oil
20 cloves garlic, peeled and sliced thinly
1 teaspoon salt
1/2 teaspoon of ground black pepper
2/3 cup clam juice or fish stock
Juice of 3 limes, about 1/4 cup
1 ancho chile, stemmed, seeded and chopped
1 bunch flat leaf parsley, roughly chopped
6 6-ounce skinless, boneless filets of fresh fish
1 pound tomatillos, husked, washed and chopped
1 pound Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoons salt
1 teaspoon fresh black pepper

Steps:

Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. 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. 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. Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.
Combine all the ingredients in a pot, cover and simmer about 1 hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with scallions.