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Grilled Fish with Garlic Beurre Rouge

1/2 cup olive oil, green fruity variety
5 tablespoons lemon juice, freshly squeezed
4 cloves garlic, slivered
1/2 cup cilantro, chopped
salt and pepper, to taste
6 pieces grouper, or other firm fish
4 ounces butter, unsalted
1/4 cup red onion, chopped
2 small green chili pepper, finely minced
1 tablespoon garlic, minced
1 pound tomatoes, peeled and chopped
lemon wedges and cilantro sprigs

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 saute 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. Barbecue
fillets over low glowing coals (or broil 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.


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