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Grilled Whole Fish in Chile Garlic and Mint Sauce a Kremezi

while this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of north afirca and the middle east. . the source is aglaia kremezi's "mediterranean hot and spicy". she credits the recipe to margaret tayar's moroccan-inspired seafood restaurant in jaffa, near tel aviv, israel. ) could be used. while designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. if using fillets, you will need to adjust the cooking time accordingly. this can be served as described or on a bed of rice or couscous. healthy, wonderfully spiced, delicious, quick -- what more could you want?

10 ingredients15 preparation steps
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Ingredients

  • green chilies
  • garlic clove
  • dried mint
  • fresh lemon juice
  • extra virgin olive oil
  • sea salt
  • ground black pepper
  • sea bream
  • tomatoes
  • flat leaf parsley

Preparation

  1. 1mix together the first 5 ingredients
  2. 2season with a little salt , mix , then taste and re-season as needed
  3. 3set aside at room temperature for 30 minutes to 2 hours for the flavors to marry
  4. 4light a charcoal grill or preheat a broiler
  5. 5salt the fish inside and out and place on an oiled grill about 5 inches from the heat source
  6. 6broil or grill , turning once , until done , about 15 minutes
  7. 7remove from the heat , cover loosely with aluminum foil and let rest for about 5 minutes
  8. 8mix the sauce with the chopped tomato
  9. 9you may serve the fish in one of two ways
  10. 10present the fish whole , with the sauce on the side
  11. 11or
  12. 12cut the fish and place the two fillets , skin side down , on a heat-proof platter
  13. 13pour half the sauce over the fillets , sprinkle with black pepper and place under a very hot broiler for 15-20 seconds
  14. 14sprinkle with parsley
  15. 15serve the fish and pass the sauce or the remaining sauce separately