Steamed Grouper in Chile Oil | Saveur

Name: Steamed Grouper in Chile Oil | Saveur
Ingredients: 1 1 ⁄ 4 cups olive oil; 2 tbsp. dried hot Calabrian chiles ( buonitalia.com ); 3 sprigs thyme; 2 cloves garlic, thinly sliced; 1 sprig rosemary; 1 ⁄ 3 cup Calabrian crushed hot chiles; Kosher salt and freshly ground black pepper, to taste; 6 oz. garlic chives or scallions, trimmed and cut into 2" pieces; 3 stalks celery, thinly sliced on the bias, plus 1/2 cup inner celery leaves; 2 bulbs fennel, halved and thinly sliced; 3 cups toasted fregola; 1 ⁄ 2 cup packed curly parsley leaves (half the leaves roughly chopped); 1 ⁄ 2 cup packed mint leaves (half the leaves roughly chopped); 6 (5-oz.) boneless, skin-on red grouper fillets

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Calabrian chile oil is spooned over steamed fish, crunchy spring vegetables, and fregola.

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Ingredients

1 1⁄4 cups olive oil
2 tbsp. dried hot Calabrian chiles (<a href="http://buonitalia.com/">buonitalia.com</a>)
3 sprigs thyme
2 cloves garlic, thinly sliced
1 sprig rosemary
1⁄3 cup <a href="http://italfoodsinc.com/">Calabrian crushed hot chiles</a>
Kosher salt and freshly ground black pepper, to taste
6 oz. <a href="http://www.melissas.com/Default.asp">garlic chives</a> or scallions, trimmed and cut into 2" pieces
3 stalks celery, thinly sliced on the bias, plus 1/2 cup inner celery leaves
2 bulbs fennel, halved and thinly sliced
3 cups toasted <a href="http://eataly.com/">fregola</a>
1⁄2 cup packed curly parsley leaves (half the leaves roughly chopped)
1⁄2 cup packed mint leaves (half the leaves roughly chopped)
6 (5-oz.) boneless, skin-on red grouper fillets