Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1/4 cup minced flat-leaf parsley
- 2 garlic cloves, minced
- Lemon wedges, for serving
Description
Food & Wine
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