Grilled Whole Fish in Chile, Garlic and Mint Sauce (A Kremezi)

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READY IN: 1hr
SERVES: 2
YIELD: 2 fillets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the first 5 ingredients (chiles through olive oil).
  • Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
  • Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step).
  • Light a charcoal grill or preheat a broiler.
  • Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule).
  • Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
  • Mix the sauce with the chopped tomato.
  • You may serve the fish in one of two ways.
  • Present the fish whole, with the sauce on the side. OR
  • Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley.
  • Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.
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