It's Basque chefs like Juan Mari Arzak and Martin Berasategui who grab the headlines for their culinary pyrotechnics (think of their food as the culinary equivalent of the Gehry-designed Guggenheim Museum in Bilbao). But what you may not realize is that the Basque country is also a hotbed of grilling—done by and large with a simplicity that stands in striking contrast to the foams, jellies, and deconstructions of Spain's culinary avant-garde. A sprinkle of sea salt, a splash of vinegar or olive oil—these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic—inspired by Beti-Jai ("always a holiday"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebastián.
Ingredients
Makes 6 servings
Special Equipment
Step 1
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.
Step 2
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:
Step 3
The traditional chile for the garlic sauce isguindilla, 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.
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Reviews (6)
Back to TopWonderful and so easy! I agree the garlic overcooks easily. I made it with a thick piece of Sea Bass, timing was perfect. I had the oil already warming as I took the fish off the grill, so the garlic and chili only took 90 seconds. Yummy...will definitely do this again.
mock4
Cleveland, Ohio
2/25/2014
Terrific is true. Having spent a lot of time on The Cape in years gone by, I love cod but realize it can be kinda bland. The peppers in this recepie spice it up nocely but lightly. We used dried red pepper flakes, added some green onions and a dash of dried basil to the garlic. Definitely a do-over.
Berkeley
Berkeley, CA
1/25/2014
This was terrific - easy and absolutely delicious. The fish was perfect - tender and moist and the sauce did not overwhelm it - only added to it. Used some "hot" garlic that we had bought from the farmers market and it was such a great addition to the oil and chilies.
bosher
Portland, OR
8/12/2013
This didn't go so well, but perhaps others can learn from my mistakes. As the others have mentioned, this fish falls apart easily. Where he says to lightly oil your fish basket, how about you oil the daylights out of it. Also, I'd recommend having the garlic oil ready when the fish comes off the grill, and have your guests ready to eat. It got cold and sort of unpleasant really quickly.
carld
Centreville, VA
9/18/2010
I've made this recipe several times and each time I love it! The fish is delicate so make sure you oil the grill before you put the fish down. Enjoy!
w00dsprite
5/26/2010
Good and easy. Be careful not to overcook garlic. I can also see why a fish basket would be helpful - the fish is a little delicate on the grill.
Anonymous
Montclair, NJ
7/19/2009
