GRILLED FISH WITH GARLIC SALSA

A winning recipe from the Gilroy Garlic Festival. Angler (sometimes called Monkfish) is particularly good in this recipe.

1/2 cup fruity olive oil
5 tblsp fresh lemon juice
4 cloves garlic, peeled and slivered
1 bunch fresh cilantro, chopped to make 1/2 cup, reserving some whole leaves for garnish.
Salt and freshly ground pepper to taste
6 firm fleshed fish fillets, about 6oz each and 3/4in. thick.
1/4 lb sweet butter
1/4 cup chopped sweet red onion
2 small hot green chiles, finely minced
1 tbsp fresh garlic, finely minced
1 lb. ripe tonatoes, peeled and chopped
Lemon wedges

Mix together olive oil, 4 tblsp lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper to taste. Add fish fillets and marinate for at least 1 hour or as long as overnight.

Meanwhile, prepare Garlic Salsa:
In a frying pan over medium heat, melt 2 tblsp butter. Saute onion, chiles and minced garlic until soft, stirring.

Add tomatoes, and the remaining 1 tbsp lemon juice. Cook, stirring, for 10 minutes. Remove from heat; salt and pepper to taste.

Stir in remaining 1/3 cup chopped cilantro. Slowly stir in remaining butter until melted.

Barbeque fish over low glowing coals about 7 minutes or until done to your liking, turning fish only once.

Remove to warm serving platter. Top with Garlic Salsa. Garnish with lemon wedges and reserved cilantro leaves.

Servings: 6