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Epicurious
Gourmet

Broiled Fish with Garlic Oil and Dried Chile

3.8

(6)

Besugo a la Parrilla

Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

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