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Steamed Grouper in Chile Oil

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Resting on a bed of couscous-like Sardinian pasta called fregola, the grouper here is spicy—Italian-American chef Mario Carbone uses Calabrian chiles to add punch. He steams the fish instead of searing it, taking inspiration from chefs in Hong Kong, where he recently opened a restaurant.

Ingredients

  • 1 ¼ cups extra-virgin olive oil
  • 2 tbsp. dried whole Calabrian chiles, plus ½

Method

  1. Bring 1 cup oil, whole chiles, thyme, garlic, and rosemary to a simmer in a 1-qt. saucepan over medium; cook for 1 minute and remove from heat. Stir in crushed chiles. Let oil steep for

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