Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           plus 2 tablespoons extra-virgin olive oil
     1/4  cup           plus 2 tablespoons coarsely chopped
                        -- flat-leaf parsley
   1      small         onion -- minced
   2                    garlic cloves -- minced
   1      tablespoon    minced chives
     1/2  teaspoon      finely chopped thyme
     1/2  teaspoon      minced seeded habanero chile
   3      tablespoons   fresh lime juice
                        salt and freshly ground pepper
   8      1 pound       fish -- such as red
                        -- snapper, porgy or
                        -- sea bass, cleaned
   1      cup           all-purpose flour
                        vegetable oil
                        white rice -- for serving

Preparation:

Sauce au chien is like an exotic vinaigrette made with herbs, chiles, aromatic vegetables and lime juice. It's a lively, pungent and spicy complement to all kinds of grilled foods. MAKE AHEAD: The sauce au chien can be refrigerated for 3 days. In a small bowl, combine the olive oil with the parsley, onion, garlic, chives, thyme and chile. Whisk in the lime juice and season with salt and pepper. Light a grill. Coat each fish lightly with flour, tapping off the excess. Oil the rack and grill the fish over a moderately hot fire until cooked through, about 5 minutes per side. Alternatively, heat 1/2 inch of vegetable oil in each of 2 large skillets and fry the fish over high heat until golden and crisp, about 5 minutes per side; drain on paper towels. Sprinkle the fish with salt and carefully transfer them to a large platter or dinner plates. Drizzle the sauce over the fish and serve right away, with rice