Four cloves of garlic give the fish robust flavor—but feel free to adjust the amount of garlic cloves to taste. For the red chile flakes, you can use either the ready-to-go variety from the market or you can crush your own whole dried red peppers (anything from cayenne to Fresno to red-hot Scotch Bonnets).
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As an option, you could also cook the fillets on an oiled rimmed baking sheet in the oven at 475°F for 6 to 8 minutes.Recipe adapted from Moveable Feast with Fine Cooking.
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Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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