Grilled Fish from A Taste of Cuba by Cynthia Carris Alonso
Combine the olive oil, garlic, and a pinch of salt in a small bowl. Use a brush to spread the mixture over both sides of the fish and the cut sides of the tomatoes. Let rest while preheating the gr...
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Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ½ teaspoon salt
- Four 4-ounce firm flesh white fish fillets (such as sole, flounder, or dorado)
- 2 tomatoes, halved
- Vegetable oil, for grilling
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