This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a sauté pan with some butter and white wine. The recipe calls for fillets, but smaller whole or halved fish work well also. To roast the garlic, place the whole garlic cloves in a pan, uncovered, and bake in a 325-degree oven until evenly golden browned, but not burnt. If you get distracted and burn the garlic, start over. Burnt garlic tastes bitter, not better.
Broiled Fish with Roasted Garlic Sauce
- 4 6 to 8 ounce fish fillets
- *** salt and pepper
- 1/4 cup white wine vinegar
- 1/4 cup whole garlic cloves roasted (see above)
- 1 lemon juice only
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/3 cup olive oil
- Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source until lightly browned. To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or blender until well blended. While motor is running, add oil in a thin stream until emulsified. Season to taste with additional salt and pepper. To serve, drizzle room temperature sauce over warm fish.