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. In her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) 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?
Provided by Gandalf The White
Categories One Dish Meal
Time 1h
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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.
Provided by Busters friend
Categories Southwest Asia (middle East)
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 275.8, Fat 27.3, SaturatedFat 3.8, Sodium 11, Carbohydrate 8.7, Fiber 2, Sugar 3.9, Protein 1.8
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
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