Preparation:
Mix together olive oil, 4 tablespoons lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper. Add fish fillets and marinate for at least one hour or as long as overnight.
To prepare garlic beurre rouge: In a frying pan over medium heat, melt two tablespoons butter and sauté‚ onion, chilies, and minced garlic until soft, stirring often. Add tomatoes and remaining lemon juice.
Cook for 10 minutes, stirring occasionally. Remove from heat and season to taste. Stir in 1/4 cup chopped cilantro.
Slowly stir in remaining butter until melted. Drain marinade from fish.
Grill fillets over low glowing coals (or grill if desired), turning only once. Be careful not to overcook. Remove to a warm serving platter and top with garlic beurre rouge.
Garnish with lemon slices and cilantro sprigs. |
