Crusty Fish Sticks with Chilean Pebre

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Salmon Skewers with pepper-cilantro Sauce

Serves 4-6

Chilean Pebre (pepper –cilantro sauce)
2 garlic cloves
2 tbsp. olive oil
2 tbs. sherry wine vinegar or red wine vinegar
6 green onions, finely chopped
1-2 jalapeño or Serrano chiles, seeded, finely chopped
1 cup packed fresh cilantro leaves
1/4 cup water
Kosher salt and freshly ground black pepper

6 (6 oz.) Altantic salmon filets, skin off, cut into appetizer size pieces (lollipop shapes)
Olive oil for drizzling
Kosher salt and freshly ground black pepper to taste
12 skewers

Use a mortar and pestle and mash garlic, salt and pepper into a paste. Transfer the mixture to a bowl and whisk in the vinegar and oil until emulsified.

Place green onions, jalapeño, cilantro and water in a blender; pulse until minced, but not pureed, about 10 seconds. Stir into the oil and vinegar mixture. Set aside.

Skewer the fish and season generously with salt and pepper and drizzle some oil on both sides. Heat a griddle over medium high heat and sear fish to medium rare. About one and a half minutes per side.

Arrange the fish attractively on a platter and serve the sauce on the side.

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