Any firm, mild fish is delicious cooked this way. Grilling the delicate fillet on foil keeps it from sticking to the grates. As for a wine pairing, try it with something that's crisp, but fruity like Sauvignon Blanc.

Jessica Battilana
This Story Originally Appeared On sunset.com

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Credit: Greg Dupree; Styling: Heather Chadduck

Recipe Summary

total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast chiles in a dry frying pan over medium heat until fragrant. Put in a small bowl, cover with warm water, and soak 10 minutes. Drain and coarsely chop.

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  • While chiles soak, heat a grill to medium (350° to 400°). Tear two or four pieces of aluminum foil, each slightly larger than the fillet that will sit on it. Using a toothpick, poke holes 2 in. apart on foil. Rub fish all over with oil, season with salt and pepper, and set on foil sheets.

  • Beat butter with a mixer until pale and fluffy. Add chiles, garlic, and cilantro.

  • Grill fish on foil (close lid on gas grill) until firm and bouncy when poked, 8 to 10 minutes. (Or, cut to check; fish should be just opaque throughout.)

  • Transfer fish to a platter. Immediately spoon about 1 tbsp. chile butter onto each small fillet or 2 tbsp. onto large ones. Season with a squeeze of lemon juice.

  • *Both of these chiles are mild and fruity, but anchos are slightly hotter. If you're using guajillos and want your sauce to be a bit spicier, leave the seeds in one of the chiles.

Nutrition Facts

410 calories; calories from fat 62%; protein 32g; fat 29g; saturated fat 15g; carbohydrates 80g; fiber 2.8g; sodium 641mg; cholesterol 134mg.
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