PESCADO A LA BILBAíNA (SEARED FISH W/ SHERRY VINEGAR)

Pescado a La Bilbaína (Seared Fish W/ Sherry Vinegar) image

Provided by Whats Cooking

Categories Tilapia

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

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2 (6 ounce) white fish fillets, with skin on (two 6 ounce filets of Tai snapper or other mild fish)
kosher salt
2 teaspoons extra virgin olive oil
2 1/2 tablespoons extra virgin olive oil
3 large garlic cloves, sliced
1 small dried red chili, seeds removed, broken into small pieces
2 teaspoons sherry wine vinegar
2 teaspoons minced Italian parsley

Steps:

Sprinkle a generous amount of kosher salt on both sides of the fish filets.
Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
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. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
Garnish with minced parsley and serve.

Nutrition Facts : Calories 359.8, Fat 23.8, SaturatedFat 3.4, Cholesterol 114.9, Sodium 127.3, Carbohydrate 3.6, Fiber 0.5, Sugar 1.1, Protein 32.1