Charcoal Grilled Chita Fish with

Crisp Garlic

Recipe of Alfredo Aramburú from Restaurant ALFRESCO.

Make thin diagonal incisions on both flanks

of the whole Chita.

Rub with salt, peeled garlic and pinch cumin.

Dredge with flour.

Grill  fish over charcoal fire for  10  minutes per  side.

Finely  chop  50  gr.  garlic and fry in oil until  golden.

Remove from heat and set aside to  dry,  sprinkling 

a little salt on it.

Melt  2  tablespoon  butter, add   ten   drops   

Worces-tershire    sauce,   chopped parsley  to  taste, 

and mix well.

Place Chita  on a  dish, sprinkle   with   the   fried garlic and pour sauce over it.

Serve with sour cream baked potato.

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