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Grilled Whole Fish in Chile, Garlic and Mint Sauce

Grilled Whole Fish in Chile, Garlic and Mint Sauce Recipe

I'm really liking the fish with mint recipes I've encountered so I was jazzed to see this recipe in The Times-Picayune. I have another nice pink snapper in the fridge (catch of the day) & plenty of mint & fish peppers to work with from the garden. The Times-Picayune attribute this recipe to "Mediterranean Hot and Spicy" by Aglaia Kremezi (Broadway Books, $19.95) - full of flavorful fresh dishes from around the Mediterranean Sea. This recipe is from a restaurant in Jaffa, Israel.
5 from 2 votes
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Prep Time 40 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Latin American
Calories 275.8 kcal

Ingredients
  

  • 2 -4 fresh green chilies, minced, to taste
  • 1 -2 garlic clove, minced, to taste
  • 3 tablespoons mint, chopped fresh (1 teaspoon dried mint, crumbled)
  • 2 -3 tablespoons fresh lemon juice, to taste
  • 4 -5 tablespoons extra virgin olive oil, fruity, to taste
  • sea salt, to taste
  • black pepper, freshly ground, to taste
  • 1 whole head-on fish, about 1 1/2 pounds, suitable for grilling, cleaned, such as sea bream, porgy, gray mullet
  • 1/2 cup tomatoes, ripe fresh, finely diced, peeled and seeded, drained
  • 2 tablespoons flat leaf parsley, chopped fresh

Instructions
 

  • Mix chiles, garlic, mint, lemon juice and olive oil. Add a little salt; mix thoroughly; then taste and adjust the seasonings. The sauce should be hot. Let stand at room temperature at least 30 minutes, up to 2 hours.
  • Light a charcoal grill or preheat a broiler. Salt the fish inside and out and place on a well-oiled grill about 5 inches from the heat. Broil or grill, turning once, until firm and almost done, about 15 minutes total. Remove from heat and cover with foil. Let stand 5 minutes.
  • Mix sauce with the chopped tomato. Serve the fish with the sauce on the side, or cut the fish open, remove the central bone, and transfer the fillets to a heat-proof platter. Pour half the sauce over the fish, sprinkle with some pepper, and place under a very hot broiler for a few seconds before serving, sprinkled with the parsley. Pass the rest of the sauce separately.0.

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Nutrition

Serving: 146gCalories: 275.8kcalCarbohydrates: 8.7gProtein: 1.8gFat: 27.3gSaturated Fat: 3.8gSodium: 11mgFiber: 2gSugar: 3.9g
Keyword < 4 Hours, Asian, Easy, Middle Eastern
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