Pan-Grilled Fish with Garlic and Chile Dressing

Name: Pan-Grilled Fish with Garlic and Chile Dressing
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

www.californiaoliveranch.com

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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