Grilled Fish with Sauce au Chien

• 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
• Eight 1-pound fish, such as red snapper, porgy or sea bass, cleaned
• 1 cup all-purpose flour
• Vegetable oil
• White rice, for serving

1. In a small bowl, combine the olive oil with the parsley, onion, garlic, chives, thyme and chile.
2. Whisk in the lime juice and season with salt and pepper.
3. Light a grill.
4. Coat each fish lightly with flour, tapping off the excess.
5. Oil the rack and grill the fish over a moderately hot fire until cooked through, about 5 minutes per side.
6. 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.
7. Sprinkle the fish with salt and carefully transfer them to a large platter or dinner plates.
8. Drizzle the sauce over the fish and serve right away, with rice.

extravirgin olive oil, flatleaf parsley, onion, garlic, chives, thyme, chile, lime juice, salt, fish, flour, vegetable oil, white rice

Taken from www.foodandwine.com/recipes/grilled-fish-with-sauce-au-chien (may not work)