Grilled Whole Fish in Chile, Garlic and Mint Sauce

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.

• Ready In: 1 hr 5 mins
• Serves: 2

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

Directions

1. 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.
2. 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.
3. 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.