Pan-Grilled Fish with Garlic and Chile Dressing | California Olive Ranch
Award-winning quality from California and beyond. With over 230 awards over the last 10 years, elevate your cooking with our extra virgin olive oils, vinegars, sauces, marinades, pestos, and sprays.
Ingredients
- 2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on
- Salt
- 4 to 5 tablespoons of California Olive Ranch extra virgin olive oil
- 5 large garlic cloves, sliced
- ½ to 1 small dried or fresh chile pepper, seeds removed, finely chopped
- 2 to 3 teaspoons white wine vinegar
- 1 tablespoon chopped flat-leaf parsley
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