Broiled Fish with Garlic Oil and Dried Chile

• 1 dried red guindilla chile or dried guajillo or New Mexican chile
• 4 (6-oz) red snapper fillets with skin
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1 tablespoon red-wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, very thinly sliced

1. Split open chile and discard stem and seeds.
2. Heat a dry small heavy skillet over moderate heat until hot, then toast chile until fragrant, 5 to 10 seconds on each side.
3. Finely chop chile.
4. Line rack of a broiler pan with foil and lightly oil, then set aside.
5. Preheat broiler.
6. Pat fish dry, then brush both sides with 1 tablespoon oil (total) and sprinkle with sea salt.
7. Broil fillets, skin sides up, about 5 inches from heat 9 minutes (skin will be browned and blistered).
8. Turn fish over and broil until flesh is opaque (just cooked through), 1 to 2 minutes more.
9. Transfer fish to a platter and sprinkle with vinegar, parsley, and chopped chile.
10. Heat remaining 1/3 cup oil in small heavy skillet over moderately high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
11. Drizzle oil with garlic over fish and serve immediately.
12. Available at Latino markets, some supermarkets, specialty foods shops, and Kitchen Market (888-468-4433).

red guindilla chile, red snapper, extravirgin olive oil, salt, redwine vinegar, flatleaf, garlic

Taken from www.epicurious.com/recipes/food/views/broiled-fish-with-garlic-oil-and-dried-chile-106151 (may not work)